Morris Press Cookbooks LogoCookbooks For Sale Logo
home email map
      SEARCH FOR:       FIND:       FROM:       VIEW:      
Add / Edit your book.

Jams/jellies: Rhubarb Jam

  • 5 c. rhubarb
  • 5 c. sugar
  • 6 oz. pkg. raspberry jello
  • 20 oz. can crushed pineapple, undrained
Cook rhubarb, sugar, and pineapple together for 20 minutes, stirring occasionally. Remove from heat and add jello. Blend well. Ladle in hot jars, seal and immediately turn upside down for approximately 5 minutes. Then let stand until completely cool. Store in cool, dry place. Makes about 8 8-oz. jars.

Note: We cannot guarantee recipe accuracy. Permission is required to copy and post recipes to other web sites; however, you may print and e-mail recipes.

Copyright © 1995-2018 Morris Press Cookbooks®   •    Privacy
3212 E. Hwy 30    •    Kearney, NE 68847    •    800-445-6621

menu 1
menu 2
menu 3
menu 4