Our rhubarb is coming in and thought I would share a fast jam recipe from a wonderful neighbor that the girls called, Granny Pinkham..She is gone now, but the love she gave to all of us, will always be in our hearts..
5 cups rhubarb, cut in small pieces
1 cup drained crushed pineapple
4 cups sugar
1 pack strawberry jello ( I used the small one)
Mix rhubarb, sugar and pineapple together in large kettle, let stand for 30 minutes.
Bring slowly to a boil and cook for 12 minutes, remove from heat and stir in jello till dissolved..Pour into sterilized jars..Now she has topped the jars with paraffin. Today things are done different with canning..so do as you see fit..I have to tell you, my mother only used paraffin on all her jellies/jams and never had a problem..but it is not recommended today..
This is more like a loose jam, maybe if you use the large jello package it would set firmer.
No matter what you do with it, it is delicious...
This blog is written with much love for a wonderful woman that was a blessing to this family and is dearly missed everyday of our lives...
Till next time, keep looking up..