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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Strawberry-Rhubarb Jelly Recipe

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This recipe for Strawberry-Rhubarb Jelly is from Buboltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 cups rhubarb, sliced and rinsed (don't over rinse)
5 cups sugar
1-6 oz box strawberry jello
Directions:
Directions:
Mix rhubarb and sugar together. Let it stand overnight in a Dutch oven or big soup pot, covered.

In the morning, stir and bring to a simmer for 15 minutes.

Take off burner, stir jello in well.

Cool for about an hour and pour into pint or jelly jars. Cool. Cover with lids and freeze for up to a year.
Personal Notes:
Personal Notes:
This is a huge family favorite- we don't buy jelly! One batch makes about 5-6 jars. I have used less sugar (3-3/4 cups).

 

 

 

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