RHUBARB JELLY
After having this jelly no other jelly will do. It's even great on a peanut butter and jelly sandwich. I've got my stash in the freezer so I'm set until next rhubarb season. I also made an extra batch so I could share it with friends.
Provided by Russ Myers @Beegee1947
Categories Jams & Jellies
Number Of Ingredients 4
Steps:
- Combine rhubarb, pineapple and sugar in a large saucepan and mix well. Bring to a boil. Boil for 10 minutes, stirring. Add jello and mix well until dissolved. Cool for 30 minutes.
- Ladle mixture into freezer containers. Refrigerate or freeze. If frozen, thaw in refrigerator several hours before serving.
- Hint: This recipe only makes 4 cups so double the recipe if you want it to last all year long.
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