I recently got a recipe for rhubarb jam that calls for 3 packages of jell-o, but it doesn't say what size jell-o. Has any tried this recipe and what size jell-o did you use? Thanks.
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The propartion is 1-3oz box of jello to 4 cups of chopped rhubarb
This must be a Michigan recipe because I just got (last week) a recipe from my Auntie (from Lexington, MI) for Rhubarb Jam made with Jello. It is as follows:
4 cups chopped rhubarb
1 can crushed pineapple
4 cups sugar (or less)
Let it sit overnight in a stainless steel pan/bowl.
The next morning add 1 - 6 oz. box of Jello (Strawberry or Raspberry) No Water
Boil 5 to 10 minutes
Pour into sterilized jars and seal.
While I have not made this yet, this lady can cook and can like nobodys business....
Here are jam and jelly recipes I have, hope one
of them helps you.
Rhubarb Jam
5 cups finely chopped rhubarb
5 cups granulated white sugar
1, 20 ounce can crushed pineapple, undrained
In a large saucepan mix together rhubarb, sugar and pineapple with juice.
Bring to a boil and simmer for 20 minutes, stirring often.
Add the gelatin and stir until completely dissolved.
Remove from heat, and pour into sterilized jars.
Hot water bath for 10 minutes.
.....
Rhubarb Jelly
3 1/2 cups rhubarb juice (about 3pounds fresh rhubarb)
7 cups sugar
2 pouches Certo liquid pectin
Cut unpeeled red rhubarb stalks into 1 inch lengths. Grind.
Place in jelly bag and squeeze out juice.
Measure 3 1/2 cups juice.
Place in large kettle.
Add sugar, mix well.
Put over heat and bring to a boil, stirring constantly.
Stir in pectin.
Bring to a rolling boil; boil hard 1 minute, stirring constantly.
Remove from heat, skim off foam.
Ladle into hot jars.
Cover with 2-piece lids and rings and process in boiling water
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