Rhubarb Freezer Jam
A cooked-and-cooled freezer jam capturing the tart edge of fresh rhubarb with strawberry Jell-O for color. Spreadable straight from the freezer onto toast or scones.
π¨βπ³ Instructions
Boil rhubarb, sugar and pineapple for 10 minutes.
Add Jell-O and boil for 2 more minutes. Remove from heat.
Pour into containers and cool.
Keep in refrigerator or freezer.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment