Rhubarb Pineapple Jam

Another great way to use up your bumper crop of rhubarb!

• Ready In: 41 mins
• Yields: 7 half pint jars

Ingredients

• 3  cups  chopped rhubarb
• 1 (19 ounce) can crushed pineapple, drained
• 5  cups granulated sugar
• 6  ounces  liquid pectin

Directions

1. Combine rhubarb, pineapple and sugar in a large saucepan.
2. Heat and stir on low until sugar is dissolved.
3. Bring to a boil.
4. Boil uncovered for 30 minutes, stirring often.
5. Skim foam if needed.
6. Stir in pectin and bring to a full rolling boil.
7. Boil hard for 1 minute.
8. Remove from heat.
9. Skim off foam.
10. Pour into hot sterilized half pint jars leaving 1/4 inch head space.
11. Wipe rims, seal and screw on bands.
12. Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
13. Remove and let stand on a clean towel-check seals and label.
14. Store for up to 1 year in a cool dark place.