Recipe by Chef mariajane
This is a very old recipe for making rhubarb jam and it is known under a variety of names, but it keeps coming back because it is easy and tastes good. It will darken as it ages, but it still is an excellent jam. Use rhubarb with small stalks rather than larger stalks. Use jars that have been specifically made for home canning (not old peanut butter or pickle jars), with two-piece lids, and use a new seal every time. The jars and screw-tops can be re-used.
- 5 cups chopped rhubarb
- 5 cups sugar
- 2 (85 g) packagesstrawberry jelly powder
- 1 (19 ounce) can crushed pineapple, undrained
Directions See How It's Made
- Cut rhubarb into small pieces. Add sugar and pineapple and mix well. Bring to a boil over high heat and simmer for 20 minutes.
- Stir in jelly powder until dissolved, then remove from heat and bottle in hot, sterilized jars. Seal, then process in boiling water bath for 10 minutes.