Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 8 cups Chopped Rhubarb
- 3 cups Sugar
- 1 box (Large 6 Oz. Box) Strawberry Jello (Use 1/2 Cup Plus 4 Teaspoons And Save The Rest For Next Time)
Preparation Instructions
Place rhubarb and sugar in a large pan and let this mixture sit for 2 hours. This brings the juices out of the rhubarb. Then turn on the heat and bring to a boil. Stir and boil for 5 minutes. Stir in the Jello mix and stir to mix well. Ladle the mixture into pint size jars, wipe lid, and place on the lid. Cool to room temperature. Place in the freezer.
I have always used canning jars which are tempered and can be placed in the freezer. Never have had a problem with cracking. Ever.
