4 cups of sugar 5 cups of cut-up rhubarb, fresh or frozen One 20 ounce can of crushed pineapple, drained
Cook the above mixture together 20 minutes or until thick. Add 1 (6 ounce) box or 2 (3 ounce) boxes of strawberry Jell-O. Cook for 5 more minutes. Pour into jelly or jam glasses. Keep refrigerated.
Rhubarb Jam 2
7 cups of rhubarb in 1/2" pieces 4 cups of sugar 1/2 pound candy orange slices, cut in large pieces
Add sugar to rhubarb and cook until sauce is thick. Add candy slices, and cook two to three minutes longer. Put into sterilized jars.
Source: "My Front Porch (canning archive) at http://www.flash.net/~tinyt"S(Formatted for MC5): "08-24-2000 by Joe Comiskey - jcomiskey@krypto.net"
