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