---------- Recipe via Meal-Master (tm) v8.05

      Title: Strawberry-Rhubarb Jam
 Categories: Jelly/jam, Fruits, Canning
      Yield: 8 Servings

           -Lori Norman (RFHH52E)
      6 c  Rhubarb; sliced
      3 c  Sugar
    1/4 c  Water
      3 oz Strawberry Jell-O; 1 sm pkg

  Toss rhubarb and sugar together in a stainless steel pan. Cover, and
let
  set overnight.

  Next day, add 1/4 c. water, bring to a boil. Turn dowm heat, and simmer
  (uncovered) for 12 minutes. Remove from heat, and stir in Jell-O until
it
  is completely dissolved.

   Pour into containers. Cover, and store in refrigerator.
   Makes about 1-1/4 quarts.  (Freezes well)

  Formatted by Elaine Radis BGMB90B; JUNE, 1993

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