Rhubarb Jam With Fruit
photo by Cindi-Marie-Bauer
- Ready In:
- 45mins
- Ingredients:
- 5
- Yields:
-
8 half pint jars
ingredients
- 1419.54 ml finely chopped rhubarb
- 946.36 ml granulated sugar
- 226.79 g can crushed pineapple, undrained
- 118.29 ml chopped maraschino cherry
- 170.09 g box strawberry gelatin
directions
- In a large bowl, add the rhubarb and sugar; stir to coat evenly.
- Cover the bowl, and place it in the refrigerator overnight.
- The next morning, place the rhubarb mixture in a large kettle, and bring the mixture to a boil over medium heat.
- Lower the heat just abit, and gently boil for 15 minutes (stirring constantly).
- Add the (undrained) crushed pineapple, the chopped maraschino cherries; cook for an additional 5 minutes.
- Turn off stove, then add the dry gelatin powder to the kettle; mix well.
- Transfer the jam to the sterilized glass jars, and cover with the lids.
- Cool the jam to room temperature, before storing it in the refrigerator or freezer.
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RECIPE SUBMITTED BY
Cindi-Marie-Bauer
Marshfield, Wisconsin
I enjoy cooking, baking, sharing recipes on various websites and forums.