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.
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.
