This is my recipe for Strawberry-Rhubarb Jam. I used Rebecca's and tweaked it a little to taste more like my pie.
4 cups chopped rhubarb
2 cups sugar
1 1/2 cup blended strawberries
1 pkg 3 oz. strawberry jello
1/4 cup instant tapioca pudding
Cook rhubarb and 3/4 cup water in pot with lid on medium until you can mash them to pulp (I'm not a fan of chunks in my jam). Then stir in sugar, jello, and tapioca and simmer with lid on until tapioca is almost cooked (stirring periodically). Add the strawberries. Simmer another 5-10 min. (Until tapioca is cooked)
Pour into containers. Let cool and set about 12 hours then freeze.
To eat, spread on toast. It's like instant pie! (OK, maybe I'm a little obsessed with this pie.) Thanks Rebecca for the recipie!
1 comment:
The jam is really good thanks! I need to make more jam I am almost out. Good job on the run it makes me want to run. I have only been to that Island once for a field trip with some kids for school.
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