Rhubarb Jam
Ready In: 30 mins
Yields: 5 1-cup jars of jam
Ingredients
- 5 cups chopped rhubarb
- 5 cups sugar
- 2 (85 g) packages strawberry jelly powder
- 1 (19 ounce) can crushed pineapple, undrained
Directions
- 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.
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