adapted from the camp shetek golden anniversary cookbook
4 cups chopped rhubarb
1 cup strawberries
2 cups sugar
1 (3 oz.) box of raspberry jello (i've always preferred raspberry, but you can go with any kind of berry)
1. bring rhubarb, strawberries, and sugar to a boil.
2. boil for 5 minutes, skimming off the foam as it forms.
3. reduce heat and let simmer for 15 minutes more, stirring often.
4. remove from heat. add jello and stir until completely dissolved.
5. let cool, stirring occasionally. when completely cool, pour into jars and store in fridge or freezer.
note. if possible, when you get to the jello step, use a utensil that is already stained and you don't care if it gets a deeper splotch of red.
No comments:
Post a Comment