Rhubarb-Pineapple Jam

Ingredients:
  • 5 cups rhubarb, finely cut
  • 1 - 20 oz. can crushed pineapple
  • 3 cups granulated sugar
  • 1 small box strawberry or raspberry gelatin
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Preparation:

Combine rhubarb, pineapple and sugar. Let stand for 3 hours or overnight.

Cook slowly for 15 to 20 minutes, then add gelatin. When gelatin is dissolved, pack in clean jars and freeze or refrigerate.

Servings:
Source:
Submitted by: Recipe Group Member
Date:






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