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ablevaybel
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 Sun, Apr 29 2007, 4:31 pm
This is a delicious rhubarb jam recipe thats simple! Not only is it good as a spread, but it makes a great glaze for chicken or topping for ice cream or over blintzes.
There are no preservatives and you don't have to worry about strawberry allergy, as the kojel shouldn't have any natural strawberries in it.
If you have lots of experience substituting Splenda or another sugar substitute for regular sugar, be my guest, but I'm generally leery of doing that with jams and jellies as they don't "jell" without a certain amount of sugar.
Combine 5 cups of cut small rhubarb (how much this is depends on the size of your rhubarb stalks)
5 cups sugar
1 20 oz can of crushed pineapple
Combine and leave to stand overnight.
The next day, boil 20 minutes. Remove from stove and add
2 pkgs of kosher strawberry jello
Stir until dissolved well and put in airtight jars
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ablevaybel
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Sun, Apr 29 2007, 7:38 pm
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I should also add that the pineapple "dissolves" in the rhubarb/sugar mixture without leaving a taste of pineapple.
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