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Ingredients
- 6 to 7 c. chopped rhubarb
- 3 c. sugar
- 1 Tbsp. fresh lemon juice
- 1 (3 oz.) pkg. strawberry jello
Method
- Blend rhubarb, lemon juice and sugar in saucepan.
- Simmer until cooked and mushy.
- Remove from heat.
- Stir in jello for 2 minutes.
- Pour into jars.
- Refrigerate or freeze.