Rhubarb Jam With Fruit

Domestic Goddess's Note:

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Yield: 8 half pi ...

• 6 cups finely chopped rhubarb
• 4 cups granulated sugar
• 1 (8 ounce) can crushed pineapple , undrained
• ½ 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.

Reviews

[Debber]

I used frozen 'barb and some "pine-ini" (home-canned zucchini & pineapple relish), and they worked very well. Nice color and excellent flavor! The strawberry doesn't overpower the rest of the flavors, adds color (my 'barb is half green and half red). *My Three Chefs 08 - Ruh! Ruh! Rhubarb!*