Try this if you like rhubarb

REFRIGERATOR RHUBARB STRAWBERRY JAM

Ingredients

4 cups Strawberries sliced

4 cups cut/diced Rhubarb

1 box Sure Jell low sugar fruit pectin

3 Tablespoons lemon juice

4½ cups sugar

Instructions

In a large sauce pan combine strawberries, rhubarb, lemon juice, and pectin. Stirring constantly, bring to a rolling boil. Add sugar all at once. Bring back to a rolling boil and boil for 1 minute. Skim off foam, pour into jelly jars, let cool, then cap. Store in refrigerator up to 1 month.

Ron Wilson

Ron Wilson

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