Rhubarb Cranberry-Pineapple Jam

Recipe by Cindi M Bauer
READY IN: 45mins
YIELD: 3 pints




  • In a large bowl, add rhubarb and sugar; stir to coat evenly.
  • Cover bowl, and place in the refrigerator overnight.
  • The next morning, place the rhubarb mixture and crushed pineapple, in a large kettle.
  • Bring mixture to a boil over medium heat, lower heat just a bit, and gently boil 15 minutes (stirring constantly).
  • Turn off stove, add dry gelatin; mix well.
  • Carefully ladle into sterilized glass jars; cover with lids.
  • Cool to room temperature, before storing in the refrigerator, or freezer.