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Ingredients
- 6 c chopped rhubarb
- 1 large pkg sugar free strawberry jello
- (I also used reg jello and less sugar)
- 2-3 c sugar
- 1 pkg light pectin
Preparation
Step 1
Put the 6 cups on rhubarb and put into a bowl. Sprinkle jello over the top and let sit overnight in frig. The next day, cook the rhubarb until it starts to soften. Add the sugar 1 c at a time to see how much you want. Stir frequently. Add the pkg of pectin and cook 5 min. Let the jam cool a little and then put into containers. Let the jam cool completely, cover and it is ready for the freezer.
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