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From the kitchen of: Michele Higginson- Stake Provident Living Leader (2nd Ward)
This is great on whole wheat waffles! I also has about 1/4th of the sugar of regular jam!
5 to 6 cups rhubarb
1 cup water
1 -15oz. can crushed pineapple.
5 cups crushed strawberries
2-3 cups sugar (to taste)
1 -6 oz., package strawberry jello
Cut up rhubarb. Place rhubarb and water in a saucepan and bring to a boil. Rhubarb will be juicy once it cooks down.
When in juice form add crushed pineapple. Then add crushed strawberries, sugar and strawberry jello. Stir as jam is brought to boil. Boil for 25 to 30 minutes. Place in freezer containers, let cool and freeze.
*To bottle fill jam jars, cover with lids and bands and while still hot, water bath. Once water is at a rolling boil, time for 15 min. Remove from canner and let cool. Check lids for seal, and store.
