By Susan M. Thigpen © 1984-2012
Issue: November, 1984
Last month we printed a recipe for Rhubarb Jam. I made a mistake and left out a necessary ingredient - sugar. Here is the whole recipe this month:
8 cups diced rhubarb, small amount of water.
Simmer 8 minutes and add 8 cups of sugar.
Cook 15 minutes. Set off stove.
Add 3 small boxes of wild strawberry Jell-O.
Mix well, then pour into jars and seal.
Makes about six pints.
Other Jell-O flavors can be used if desired.
Knowing how sour rhubarb is all by itself, we apologize for any permanent puckers this mistake may have caused.