Measurements and Ingredients
4 cups sugar or Splenda
2 small boxes sugar-free [or regular] Strawberry Jell-O
Put rhubarb and sugar into a large pan
Mix and cook on stove top, bring to rolling boil for 10 minutes to dissolve sugar.
Add Jell-O and mix well until dissolved.
Put into freezer containers, cool & freeze.
Tips and variations
Our guests love to spread cream cheese on their toast first and then add a layer of this signature jam. Yummy!