Tropical Fusion Rhubarb Jam

Rhubarb, sugar, canned crushed pineapple, maraschino cherries, and 2-(3 oz.) boxes of Tropical Fusion Jell-O Gelatin, make up this wonderful tasting jam. Note: Cooking this jam is between 25-30 minutes.

• Ready In: 25 mins
• Yields: 7 half pint jars

Ingredients

• 6  cups  finely chopped rhubarb
• 4  cups granulated sugar
• 1 (8 ounce) can crushed pineapple, undrained
• 1⁄2 cup  chopped maraschino cherry
• 2 (3 ounce) boxes  tropical fusion Jello gelatin

Directions

1. In a large bowl, add the rhubarb and sugar; stir to coat evenly.
2. Cover the bowl, and place it in the refrigerator overnight.
3. The next morning, place the rhubarb mixture in a large kettle.
4. Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
5. Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes.
6. Turn off the stove, add the dry gelatin powder, and mix well.
7. Transfer the jam to the sterilized glass jars; and cover the jars with the lids.
8. Cool the jam to room temperature, before storing it in the refrigerator or freezer.