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Thursday, June 9, 2011

Strawberry Rhubarb Preserves


6 cups rhubarb, cut in bite-size pieces. Cover with 4 cups sugar. Let it stand overnight. Next day cook the rhubarb and sugar, then add 1 family package strawberry Jello and 2 cups frozen strawberries. Cook all together for about 45 minutes. Cool and put into jars. Delicious.

PennyWise Platter
It's a Keeper

1 comment:

  1. Your preserves look wonderful, and so simple. Bookmarking this for our next canning session. (visiting from It's a Keeper)


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