Pretty easy recipe and looks fabulous. I haven't tasted it yet but when I do I'll update this. The Jell-o gives it a beautiful color... I didn't have strawberry jello so I used cherry but it still smells great!
JELL-O® Rhubarb-Berry Jam
What you need
6 cups finely chopped fresh rhubarb (about 1-1/2 lb.)
3-1/2 cups sugar
1/4 cup water
1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
Make It
WASH jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
MIX rhubarb, sugar and water in large saucepan. Cook on high heat 2 min. or until sugar is dissolved, stirring constantly. Reduce heat to medium; cover and cook until rhubarb is tender, stirring occasionally. Uncover; cook an additional 12 to 15 min. or until mixture is slightly thickened, stirring occasionally. Remove from heat.
ADD gelatin; stir until dissolved. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn jars upside-down. After 5 min., turn upright. Or, follow water bath method recommended by USDA. Cool. Store in refrigerator.
Kraft Kitchens Tips
Note:
Jam is best used within 1 month since it will become very thick with longer storage.
This recipe only made a quart and 1/2 of a pint...
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