Rhubarb Cranberry-Pineapple Jam

Submitted by Cindi-Marie-Bauer

"Rhubarb, sugar, canned crushed pineapple, and a cranberry flavored gelatin, make up this wonderful tasting jam."

 

• Ready In: 45mins
• Ingredients: 4
• Yields: 3 pints

ingredients

• 6 cups sliced rhubarb, cut into 1/2 inch pieces
• 4 cups granulated sugar
• 1 (8 ounce) can crushed pineapple, undrained
• 1 (6 ounce) box cranberry-raspberry gelatin or (6 ounce) box cranberry-strawberry 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 the rhubarb mixture and crushed pineapple, in a large kettle.
4. Bring mixture to a boil over medium heat, lower heat just a bit, and gently boil 15 minutes (stirring constantly).
5. Turn off stove, add dry gelatin; mix well.
6. Carefully ladle into sterilized glass jars; cover with lids.
7. Cool to room temperature, before storing in the refrigerator, or freezer.