Ingredients:
6 cups rhubarb (cut fine)
1/2 pkg. (1/2 lb.) cranberries (grind them fine) (I also used craisins)
1/2 can (10 oz.) can crushed pineapple (with juice)
1/2 cup water
5 cups granulated sugar
2 pkgs Jello, any red
1/2 tsp. nutmeg or cinnamon (opt)
Cook rhubarb, ground cranberries, crushed pineapple and water until rhubarb is tender. Add sugar and bring to a boil. Stir in and dissolve two packages of flavored dry Jello. Add nutmeg or cinnamon, if desired. Put into jelly jars, cover and freeze.
Makes 7, 1-cup size jars.
Source: from the Wisconsin Gardener Cookbook 3
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment