Rhubard Strawberry Jam
by Annette Moore
4 cups frozen Rubard (16 oz)
5 cups Frozen Strawberries
7 cups sugar
1 package of pectin
Directions
1- Put all Fruit and sugar into a Pot stirring constantly. Bring to a rolling boil. Boil for 5 minutes.
2- Slowly add pectin, stirring constantly, bring to a rolling boil.
3- Time for 2 minutes (no stirring)
4- Take off heat, scrap off foam, and pour into jars.
5- Place in a water bath for 10 minutes.
Rhubard Strawberry Jam
from Ruth Brox
This is my Grandmothers recipe for the Jam. I tried to make it with frozen Rhubard but it did not turn out so well. SO this one is good for fresh Rhubard.
10 cups FRESH Rhubard
7 cups sugar
1 pkg of Strawberry or raspberry jello
Cook until Rhubard is tender. Seal in Glass Jars
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