Strawberry Rhubarb Jam (Bonnie Troutner)

• porcje: 6-7 jars

Składniki

5 cups of 1” rhubarb chunks

5 cups white sugar

1 large can crushed pineapple with juice

1- 6oz box of strawberry jello

Paraffin wax

Canning jars

Wskazówki

Helped my 87 year old Mom make her Strawberry Rhubarb jam today. So easy and delicious. Follow the instructions under each picture for the directions and then enjoy on a piece of toast. 🍓🍞 (Felicia Troutner Corbridge)

5 cups each of 1” rhubarb chunks and white sugar

Add in 1 large can crushed pineapple with juice

Mix together and bring to a rolling boil, turn heat down and boil for 20 min. Will start to thicken, try to break down the chunks of rhubarb by smashing against the side of the pot, stirring constantly.

After 20 minutes Remove from the burner and stir in 1- 6oz box of strawberry jello (for the pectin and flavor and mostly coloring)

Sterilize your jam jars by heating them upside down in a small amount of water

After you fill the jars to the top just below the rings you can seal the jam for storage by pouring a small amount of melted paraffin wax till the jam is totally covered. (Wipe the tops off of spillage before pouring the wax and adding the lids after they have cooled and wax is set)

Enjoy this easy deliciousness ious jam for months. 1 batch makes about 6-7 jars depending on the size of jars.

Yummmm 😋