Make the jam, but don’t use the canning method.
For more on why not to use this method of canning and paraffin, revisit the card for spiced blueberry jam.
From the box of D.W. from Cedar Falls, Iowa.
Rhubarb Jam
6 cups rhubarb, drained well
6 cups sugar, stir well
Boil 12 minutes. Stir in 1 package strawberry Jell-o. Cool, stir lightly and pour paraffin on top.
D. Gerardi
Yesterdish reminder: Don’t use this canning method. It doesn’t prevent botulism even when it works, and it doesn’t always work.