6 cups rhubarb, finely chopped
1cup raspberries
4 cups sugar
2 Tbs. lemon juice
1 3 oz. pkg. raspberry Jello
Mix rhubarb, raspberries, lemon juice, and sugar in a saucepan. Stir on low heat until juice forms, then heat to boiling. When the mixture is at full boil, cook for 15 minutes.Then dissolve gelatin into mixture.
Put into hot jars that have been washed in soapy water and then rinsed. Seal with lid and ring, then cool and place into freezer.
You can also make this with strawberries by substituting strawberries for the raspberries and strawberry gelatin for the raspberry gelatin.
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Aunt Dixie gave me this recipe that comes from Williamsburg Inn in Colonial Williamsburg Virginia. It is a simple colonial recipe that is no...
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I grow rhubarb in the garden and find that it's sour/sweet taste goes well with strawberries. My plants were huge this year and so I pic... -
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