Rhubarb Cranberry-Pineapple Jam |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rhubarb, sugar, canned crushed pineapple, and a cranberry flavored gelatin, make up this wonderful tasting jam. Ingredients:
6 cups sliced rhubarb, cut into 1/2 inch pieces |
4 cups granulated sugar |
1 (8 ounce) can crushed pineapple, undrained |
1 (6 ounce) box cranberry jell-o gelatin or 1 (6 ounce) box cranberry-raspberry gelatin or 1 (6 ounce) box cranberry-strawberry gelatin |
Directions:
1. In a large bowl, add rhubarb and sugar; stir to coat evenly.
2. Cover bowl, and place in the refrigerator overnight.
3. The next morning, place the rhubarb mixture and crushed pineapple, in a large kettle.
4. Bring mixture to a boil over medium heat, lower heat just a bit, and gently boil 15 minutes (stirring constantly).
5. Turn off stove, add dry gelatin; mix well.
6. Carefully ladle into sterilized glass jars; cover with lids.
7. Cool to room temperature, before storing in the refrigerator, or freezer.
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