As the warm and humid summer weather finally (yuck) arrived to Iowa, I knew it would be the last chance to use up the rhubarb before it gets too woody. So, I canned up some jam.
I ended up with 20 half pints.
They make great little gifts. Tie a piece of fabric around the lid, or cover the lid with fabric and tie it on with some fabric, maybe put it in a little basket and add a loaf of yummy bread. Most people appreciate the homemade touch.
Here is the recipe minus photos!
6 cups rhubarb
4 cups sugar
Mix and let stand 3 hours (Or as long as overnight)
Cook, stirring often. Bring to a rolling boil and boil for 10 minutes.
Add a box of jello while cooking. (Whatever flavor you choose is the flavor of the jam along with the rhubarb of course.) I always use strawberry jello.
Pour into clean hot jars, put on lids and bands. Process in pressure cooker at 5 lbs. for 5 minutes. Makes about 7 half pints. Enjoy!