Rhubarb And Raspberry Preserves

1. 1

   Put rhubarb and sugar in a sealable plastic bag and shake well until rhubarb is well coated with sugar.

2. 2

   Put in the refrigerator overnight.

3. 3

   In a large saucepan, bring the rhubarb/sugar mixture to a boil.

4. 4

   Reduce the heat to a low boil, and cook 20 minutes. Remove from heat and stir in the raspberry jell-o.

5. 5

   Pour into small, sterilized jars and seal.

6. 6

   Process in a water bath 10-15 minutes.

7. 7

   Fills 1 dozen mini jars or 6 1/2 pt. jars.

* Per serving · 4 servings · Values may vary.

No additional tips available.