Friday, July 27, 2012

Rhubarb Jelly



4 cups of rhubarb, chopped into 1/2 inch long pieces.
4 cups of sugar
1 small can of crushed pineapple
1 package of strawberry, red raspberry, or cherry gelatin (flavor of your choice)

  1. Combine rhubarb and sugar. Let stand for 2-1/2 hours. Stir occasionally.
  2. Place in a saucepan and boil for 20 minutes.
  3. Add crushed pineapple and boil for an additional 5-7 minutes.
  4. Remove from stove.
  5. Add gelatin.
  6. Pour into sterilized pint jars and water bath for 15 minutes.
This recipe came from Emma, a neighbor who is now deceased.



Image courtesy of Mister GC at FreeDigitalPhotos.net


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