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Rhubarb Jello Jam

July 7, 2011

Like many good Midwesterners, we have rhubarb growing in our back yard.  A few bushes, not a lot, but enough to make some jam, a few desserts and put some up in the freezer if we’re lucky, for something amazingly good that is yet-to-be-determined.

This jello jam recipe is like cheating.  But you don’t care that you’re cheating because it’s so quick and easy – and so good, too.  How easy is it make, you ask? So easy my kids could make it.  In fact, they did make it this year!

3  cups chopped rhubarb

1/2 cup water

3 cups sugar

1 – 3 oz. package strawberry or raspberry gelatin

Boil rhubarb, water and sugar together for 15 minutes.  Remove from heat, stir in gelatin immediately.  Pour into jars or other containers, allow to cool; store in refrigerator.

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