Anne’S Easy Rhubarb Freezer Jam

1. 1

   Combine rhubarb and sugar in a large stock pot. Cook on low heat, stirring occasionally until sugar melts. Once sugar is melted bring to a boil stirring continually for 10 minutes.

2. 2

   Remove from heat and add Jello, stirring to combine. Skim off any foam that may have formed. Ladle into four 8-ounce jam jars or plastic containers. My mother-in-law saves butter tubs and uses those for her jam. Freeze or refrigerate immediately.

* Per serving · 4 servings · Values may vary.

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