Mix together and set aside until a juice forms
6 cups rhubarb sliced into 1/4 to 1/2 inch pieces
3 cups sugar
Next:
Add one can of pie filling (cherry, raspberry, blueberry, strawberry) or 10 oz of fresh or frozen fruit.
Cook these ingredients for 20 minutes. Remove from heat and add 1 package of 3 oz jello (use Jello that is of the same flavor as the pie filling). Mix well. Pour into containers. Refrigerate or freeze.
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- Wash rhubarb. Cut ends off and any bad parts. Cut into 1/4 to 1/2 inch pieces. Until you have 6 cups.
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- Keith carefully slicing the rhubarb that he helped to harvest. We always use a plastic cutting board for our fruits and vegetables and a wooden cutting board for our meats to avoid cross contamination.
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- Rhubarb in pan.
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- Keith measuring out 3 cups of sugar. Did you know that Minnesota is the largest producer of sugarbeets in the United States. Sugarbeets are used to make granulated, brown and powdered sugar as well as molasses.
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- Pouring sugar over rhubarb.
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- Mixing sugar and rhubarb together. Let it set until it makes a juice.
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- Rhubarb and sugar mixed together.
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- After juice has formed between rhubarb and sugar, add 1 can of pie filling.
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- Cook rhubarb, sugar and pie filling for 20 minutes.
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- Sam and Keith are carefully stirring in 1 – 3 ounce box of jello of corresponding flavor to the pie filling or fruit.
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- Sam and Keith ladel jam into jars.
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- Use a funnel over the jar to lessen the mess.
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- Tighten the lids on the jars and place in refrigerator. After the product has cooled, place in the freezer for use later on in the year.
