Rhubarb Raspberry Jam

Makes about 4 cups

  • 5 cups chopped rhubarb
  • 3 cups sugar
  • 1 small pkg. raspberry Kool-Aid®
  • 1 small pkg. raspberry Jell-O®

Add sugar to rhubarb; let sit overnight. Next morning, cook until tender. Add Kool-Aid® and Jell-O® (no water). Stir well. Pour into jars. Keep refrigerated or frozen. Also good when made using strawberry Kool-Aid® and Jell-O®.

Nutrition Analysis Per Serving: 43 calories; .21g protein; 11g carbohydrates; .17g fiber; .02g fat; 0g trans fatty acids; 0mg cholesterol; 8mg calcium; .03mg iron; 7mg sodium.
Marcie Schwartz