This past week and weekend were busy with relatives visiting; cousins from Arizona and nephews from Wisconsin. I like to send visitors home with rhubarb strawberry jam as a little memento of their visit to MN. We enjoyed rhubarb upside down cake for coffee on Saturday afternoon and egg bake for breakfast with rhubarb muffins on Sunday morning. The recipes from my collection for using rhubarb that I have shared are just about exhausted. I don’t think that I have shared the rhubarb strawberry jam recipe, if I have done so before; I apologize. This recipe can easily be doubled. Oh yes, I must thank Edi Knutson for getting rhubarb for me, even cutting it up and freezing 30 cups while I was in NYC with my daughters. We all need friends like Edi!

Rhubarb Strawberry Jam

5 Cups Rhubarb, cut small

3 Cups sugar

Pinch of salt

(2) 3 Ounce packages strawberry gelatin

Let the rhubarb and sugar stand overnight or several hours. Cook to boiling and boil for 11 minutes. Remove from heat and stir in 2 packages of strawberry gelatin, stir well to dissolve. Put in jars and refrigerate or freeze. I like to add about 1 cup of sliced fresh strawberries when I boil the rhubarb. One could make this with raspberry, black cherry or peach gelatin, but strawberry is my favorite.