---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Strawberry-Rhubarb Jam
  Categories: Jelly/jam, Fruits, Canning
       Yield: 8 Servings
 
            -Lori Norman (RFHH52E)
       6 c  Rhubarb; sliced
       3 c  Sugar
     1/4 c  Water
       3 oz Strawberry Jell-O; 1 sm pkg
 
   Toss rhubarb and sugar together in a stainless steel pan. Cover, and
 let
   set overnight.
 
   Next day, add 1/4 c. water, bring to a boil. Turn dowm heat, and simmer
   (uncovered) for 12 minutes. Remove from heat, and stir in Jell-O until
 it
   is completely dissolved.
 
    Pour into containers. Cover, and store in refrigerator.
    Makes about 1-1/4 quarts.  (Freezes well)
 
   Formatted by Elaine Radis BGMB90B; JUNE, 1993
 
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