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Jelly-Rhubarb/fruit (raspberry or strawberry
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Desserts - Breads
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None
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6-8 pints
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| Preptime |
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1 hour
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Ingredients |
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7 cups diced rhubarb
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4 cups fruit (raspberry or strawberry)
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3 cups sugar
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2- 3oz. Jello (same as fruit used)
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Instructions |
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Mix rhubarb and fruit; add sugar, mix well and let stand for a few minutes; juice will form.
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Cook for ½ hour at rolling boil, add the Jello and cook for a few minutes more.
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Put hot jelly in sterile jars and seal with hot sterile lids. You can also put in containers and freeze.
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Originally Submitted
3/10/2013
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