I’m not sure if it’s just a Midwest thing – but I love rhubarb. As part of my Heirloom Recipe series, I’m sharing mom’s recipe for Rhubarb Jam.
Mom’s Rhubarb Jam
5 heaping cups rhubarb, cut fine
4 cups sugar
Let stand overnight.
Next day, boil the mixture for 15 minutes, take off the stove and add one box of strawberry jello.
Cool. Put in jars and seal with wax. Store jars in cool place.
A flat can of crushed pineapple may be added if desired, and any of the colored jellos may be used in place of the strawberry.
Nancy’s note: Mom often made rhubarb-based purees that she then put on her toast or her vanilla ice cream.