It's rhubarb season and I love rhubarb! I got this recipe from my Grandma Logterman and I make this jelly every year. It keeps in the freezer all year, that is, if it's last that long. After having this jelly no other jelly will do.
5 cup rhubarb, chopped
1 (8 oz) can crushed pineapple, in juice
1 cups sugar
1 (3 oz) box strawberry jello
1. Combine rhubarb, pineapple and sugar in a large saucepan and mix well.
2. Bring to a boil. Boil for 10 minutes, stirring. Add jello and mix well until dissolved. Cool for 30 minutes.
3. Ladle mixture into freezer containers (I use 8 oz. jelly jars (makes 4) but you can use any other glass/plastic containers with lids that can go in the freezer). Refrigerate or freeze. If frozen, thaw in refrigerator several hours before serving.
I adore rhubarb...and always prefer a tart jelly over one that's too sweet. This combination sounds terrific!
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