In a large saucepan, stir together rhubarb and sugar. Cover; let stand overnight. Bring rhubarb and sugar to a boil over medium heat. Reduce heat to low; stirring constantly, simmer for 12 minutes, until rhubarb is tender. Remove from heat; stir in gelatin mix, mixing well. Spoon into sterilized jars; secure lids. Refrigerate for up to 3 weeks.
Quote: The jelly, the jam and the marmalade, And the cherry and quince preserves she made! And the sweet-sour pickles of peach and pear, With cinnamon in ’em, and all things rare! And the more we ate was the more to spare, Out to old Aunt Mary’s! Ah!
-James Whitcomb Riley
This Ruthie’s Strawberry-Rhubarb Jam recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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