Rhubarb Freezer Jam
I snipped this recipe from the newspaper a couple of weeks ago. The jam smelled heavenly as it bubbled away on the stove this afternoon. The recipe was exceptionally easy to make (is it cheating to use jello powder?) and produced a generous three cups of finished jam.
4 C. sugar
1 pkg. cherry, raspberry or strawberry gelatin
4 C. finely chopped rhubarb
Mix rhubarb and sugar and store in the fridge. The next day, place ingredients in a pot and bring to a boil for 15 minutes. Remove from stove and add strawberry jello until the powder dissolves. Fill glass or plastic jars or containers (most ideal to prevent breakage), and leave a half-inch from the rim for expansion. Seal tightly and cool on counter. When cool, store in freezer. After 24 hours, the jam is ready to use. Keep refrigerated when thawed and use within three weeks.
Update: Yikes! This jam is sweet. I definitely should have used unsweetened strawberry gelatin.