EASY PEASY RHUBARB JAM AND FRESH BAKED BREAD

I make a few batches of this jam every year and it usually lasts us through the winter. It's very sweet, but I have an enormous sweet tooth!! It's wonderful on fresh baked bread and I also like to use it to sweeten up plain yogurt. Here is our rhubarb after it's haircut.

Ready for choppin...

Boiling,

Cooling in containers,

and stacked in the freezer.



It's heavenly on fresh baked bread with a little butter too!!

MMMMMMM.....


Rhubarb jam...

4 cups diced rhubarb

3 cups sugar

sprinkle of water

3 oz. package of strawberry gelatin

Combine rhubarb, sugar and a little water(to keep from sticking). Bring to a boil and boil for 10 minutes. Add gelatin and remove from heat. Stir and put in jars. I use plastic Tupperware and freeze.