Zucchini Jam

6 cups shredded and drained zucchini
6 cups sugar
1 can frozen lemonade
1 large can of Pineapple drained
mix together and boil for 18 mins, stirinn constantly. add (2) 3oz pks apricot jello and stir well than can

Rhubarb Strawberry Jam

"This rhubarb strawberry jam recipe is our favorite and so easy to make."

INGREDIENTS
5 cups chopped fresh rhubarb
3 cups white sugar
1 (3 ounce) package strawberry flavored gelatin

DIRECTIONS
In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.

Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low-medium heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

Notes: This recipe came out really good, but REALLY sweet! Instead of boiling the jam for 12 minutes on low heat, I boiled it for about 5 minutes on high heat. Boiling the jam on high heat ensures that it will jell properly and kills bacteria more effectively than on low heat. Also, I decided to process the jam instead of just refrigerate or freeze. I ladled the hot jam into hot, sterilized jars, and placed then in a boiling water bath canner and processed for 10 minutes. All the jars sealed nicely. Thanks for the recipe, I can't wait to try other flavors of jello!

Rhubarb Jelly

Ingredients:

5 c. rhubarb
1 box of red jello (6 oz.)
3 c. sugar

Mix and dissolve rhubarb and sugar, then boil until mushy. Dissolve 1 pkg of strawberry flavored jello in this and stir well. Seal immediately.

10 cups of rhubarb = 9 jars, 1/2 pt.