Rhubarb Jam With Fruit

READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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