A handwritten family recipe from Aunt Vera made with rhubarb, crushed pineapple, and strawberry gelatin.
Aunt Vera’s Rhubarb Jelly
A handwritten family recipe from Aunt Vera made with rhubarb, crushed pineapple, and strawberry gelatin.
Ingredients
Ingredients
- 6 cups rhubarb cut up
- 5 1/2 cups granulated sugar
- 1 can crushed pineapple can size not specified on the original recipe
- 1 large box strawberry Jell-O or 2 small boxes
Instructions
Instructions
- Combine the cut rhubarb, sugar, and crushed pineapple.
- Let the mixture sit overnight.
- Bring the mixture to a boil and boil for 20 minutes.
- Add the strawberry Jell-O and stir until thoroughly combined.
- Cook for a few more minutes, until the gelatin is completely dissolved.
- Put into jars.
Notes
The original handwritten recipe says only to put the finished jelly into jars. It does not provide a tested boiling-water canning process or storage instructions. For safety, treat this as a refrigerator or freezer recipe unless a tested shelf-stable canning method is used. The size of the crushed pineapple can was not specified.
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Source: Aunt Vera
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