Strawberry Rhubarb Jam -- Quad-Cities Online Recipe Book
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Desserts:

Strawberry Rhubarb Jam

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Ingredients

2-1/2 cups fresh or frozen straberries, crushed
1-1/2 cups finely diced or frozen rhubarb
2-1/2 cups sugar
1 can (8 ounces) crushed pineapple, undrained
1 package (3 ounces) strawberry jello

Instructions

In large pan, combine and bring to a boil strawberries, rhubarb, sugar and pineapple. Reduce heat, simmer 20 minutes. Remove from heat, stir in jello until dissolved. Pour into refrigerator containers, leaving 1/2-inch head space. Let stand until room temperature. Top with lids. Refrigerate for 3 or 4 weeks or freeze. Yield: 5-1/2 cups.

Phyllis Strafford
Taylor Ridge



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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