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 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.