*  Exported from  MasterCook II  *
 
                    Refrigerator Rhubarb Strawberry Jam
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 1    Preparation Time :12:00
 Categories    : Jams & Jellies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      cups          rhubarb -- diced
    3      cups          sugar
    1      package       strawberry gelatin powder
 
      1. Cut the rhubarb into 1/2-inch pieces. Place in a stainless steel
 kettle or pan. Combine the sugar with rhubarb and let stand, covered, overnight.
      2. Add 1/4 cup water to mixture. Bring to a boil, turn to a simmer,
 then cook for 12 minutes.
      3. Remove from heat and stir in one 3-ounce package of strawberry
 gelatin. Stir until completely dissolved.
      4. Pour into containers with tight-fitting lids. Store in refrigerator
 or divide in small portions and freeze.
      Yield: about 1-1/4 quarts.
 
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 NOTES : This jam recipe is one of Helen Jolly’s original recipes.