RHUBERRY JAM
I think this would be excellent on freshly baked biscuits. Taken from "Rhubarb: more than just pies".
Provided by Lennie
Categories Fruit
Time 45m
Yield 8 half pint jars
Number Of Ingredients 5
Steps:
- In a large preserving kettle, combine rhubarb and water; cook over medium-high heat for about 5 minutes or until rhubarb is tender.
- Add sugar and bring to a boil; boil for 2 minutes.
- Stir in pie filling.
- Remove from the heat and let cool for 10 minutes.
- Add jello and mix well.
- Place in sterilized mason jars, leaving a 1/4 inch headspace.
- Process in a boiling water bath for 15 minutes.
- Remove from bath, let cool, check seals, label jars, and store in a cool, dry place.
Nutrition Facts : Calories 715.4, Fat 0.3, Sodium 111.6, Carbohydrate 180.7, Fiber 3.3, Sugar 172.1, Protein 2.6
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