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Rhubarb and Berry Jam

by on August 6, 2014

As it gets toward the end of summer it’s time to harvest the fruits of the summer.

You can use any type of berry but I prefer Strawberries or Raspberries.

3 cups rhubarb cut in 1/4 inch pieces
1 1/2 cups sugar
1 10oz box of frozen berries thawed
1 3 oz box of Jello matching the berry.

Do not peal the rhubarb cut and cover with sugar in a large pot. Let stand for 2-3 hours. Stir and cook on low for 15 minutes. Add berries cook for additional 15 minutes. Add package of Jello and stir together and place in containers to cool. Keep in refrigerator or freeze for later.

Easy peesee.

Happy eating.

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From → Recipe Wednesday

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