Print this entry

  •   8 cups chopped fresh rhubarb
  •   2 to 3 cups white sugar, depending on how sweet or tart you prefer
  •   1 (21-oz) can strawberry pie filling
  •   1 (6-oz) package strawberry flavored gelatin
Combine the rhubarb, sugar and  pie filling in a large pot. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Stir in dry gelatin mix until dissolved. Transfer to jelly jars or freezer tubs, and cool. Freeze for up to 6 months.
strawberry rhubarb freezer jam