Gingered Rhubarb Marmalade 2

3 cups of diced rhubarb
2 oranges
1 lemon
1/2 cup of diced candied ginger
6 cups of sugar
1 package of Certo

Grate orange and lemon peels, squeeze out juice and reserve. Combine fruit, ginger, juice and sugar in large pot and bring to a full boil for one minute. Remove from heat, add Certo. Skim off foam. Ladle into sterilized jelly jars leaving 1/4 inch head space and seal. process in hot water bath for 5 minutes. Allow jars to set 24 hours before storing.

Rhubarb Marmalade 3

4 cups of rhubarb (heaping, chopped fine)
3 cups of sugar
2 tablespoons of water
1 package of strawberry Jell-O

Combine rhubarb, sugar and water. Boil 8 minutes, or until dissolved. Remove from heat, add Jell-O, mix well. Store in refrigerator or freezer.

Strawberry Rhubarb Marmalade 4

5 cups of sliced rhubarb
3 cups of sugar
1 cup of drained crushed pineapple
1 large package of strawberry Jell-O

Mix first 3 ingredients well and let stand 30 minutes. Place over medium heat and bring to a boil. Cook 15 minutes, stirring while cooking, remove from heat and add package Jell-O. Mix well, put in hot jars and cover.