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| Rhubarb Marmalade
4 cups of rhubarb (heaping, chopped fine)
3 cups of sugar
2 tablespoons of water
1 package of strawberry Jell-O
Combine rhubarb, sugar and water. Boil 8 minutes, or until dissolved. Remove from heat, add Jell-O, mix well. Store in refrigerator or freezer. |
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Gingered Rhubarb Marmalade 2
3 cups of diced rhubarb
2 oranges
1 lemon
1/2 cup of diced candied ginger
6 cups of sugar
1 package of Certo
Grate orange and lemon peels, squeeze out juice and reserve. Combine fruit, ginger, juice and sugar in large pot and bring to a full boil for one minute. Remove from heat, add Certo. Skim off foam. Ladle into sterilized jelly jars leaving 1/4 inch head space and seal. process in hot water bath for 5 minutes. Allow jars to set 24 hours before storing. Rhubarb Marmalade 3
4 cups of rhubarb (heaping, chopped fine)
3 cups of sugar
2 tablespoons of water
1 package of strawberry Jell-O
Combine rhubarb, sugar and water. Boil 8 minutes, or until dissolved. Remove from heat, add Jell-O, mix well. Store in refrigerator or freezer. Strawberry Rhubarb Marmalade 4
5 cups of sliced rhubarb
3 cups of sugar
1 cup of drained crushed pineapple
1 large package of strawberry Jell-O
Mix first 3 ingredients well and let stand 30 minutes. Place over medium heat and bring to a boil. Cook 15 minutes, stirring while cooking, remove from heat and add package Jell-O. Mix well, put in hot jars and cover. |
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