Rhubarb Jam With Fruit
![photo by Cindi-Marie-Bauer](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/63/95/4/piclKoH0P.jpg)
photo by Cindi-Marie-Bauer
![photo by Cindi-Marie-Bauer](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/63/95/4/picFeTiVo.jpg)
![photo by Cindi-Marie-Bauer](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/63/95/4/pic6E1lH0.jpg)
![photo by Cindi-Marie-Bauer](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/63/95/4/picZOXNmZ.jpg)
![photo by Cindi-Marie-Bauer](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/63/95/4/picccSTS2.jpg)
- Ready In:
- 45mins
- Ingredients:
- 5
- Yields:
-
8 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
- 1 (6 ounce) box strawberry gelatin
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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RECIPE SUBMITTED BY
Cindi-Marie-Bauer
Marshfield, Wisconsin
I enjoy cooking, baking, sharing recipes, and riding motorcycle along with my husband.