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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A friend had given me this recipe. Rhubarb, sugar, a can of crushed pineapple, maraschino cherries, and strawberry gelatin; make up this wonderful tasting jam. Ingredients:
6 cups finely chopped rhubarb |
4 cups granulated sugar |
1 (8 ounce) can crushed pineapple, undrained |
1/2 cup chopped maraschino cherry |
1 (6 ounce) box 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 rhubarb mixture in a large kettle.
4. Bring mixture to a boil over medium heat.
5. Lower heat just abit, and gently boil for 15 minutes (stirring constantly).
6. Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes more.
7. Turn off stove, add dry gelatin; mix well.
8. Transfer to sterilized glass jars; cover with lids.
9. Cool to room temperature before storing in the refrigerator or freezer.
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