Original Recipe from: Lucy Griffin-Bowers
My grandmother loved this jam, she found this recipe on November 29, 1968, according to the recipe card. After making traditional jams most of her life, I think she appreciated this recipe’s simplicity. She used to tell me stories about making jams, it would take days each fruit season to put up all the jams and jellies for the year. After her family was raised and she no longer had her own gardens she didn’t make large batches of anything to can or “put away” as she used to call it. She looked for simpler, smaller recipes instead. As a cook who still makes those large batches, I can see why she liked this recipe…it’s very easy. If you have never made your own jam before, this is a great recipe to start with; it’s really pretty fail-safe and is stored refrigerated instead of canned. Give it a try with your favorite fruit flavor, Grandma’s favorite was Cherry, mine was always Strawberry. Enjoy!
Ingredients
6 cups Rhubarb, cut in small pieces
4 cups Sugar
1/2 cup Water
1 box Red Jell-O (Cherry, Strawberry, or Raspberry)
Directions
Cook Rhubarb in the water until done. Add sugar and continue cooking until sugar is dissolved.
Remove from heat and add the Jell-O. Stir until thoroughly dissolved.
Pour into jars and store in refrigerator when not in use.
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