tropical fusion rhubarb jam

How To Make tropical fusion rhubarb jam

• 1

  In a large bowl, add the rhubarb and sugar; stir to coat evenly.
• 2

  Cover the bowl, and place it in the refrigerator overnight.
• 3

  The next morning, place the rhubarb mixture in a large kettle.
• 4

  Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
• 5

  Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes.
• 6

  Turn off the stove, and add the dry gelatin powder; mix well.
• 7

  Transfer the jam to the sterilized glass jars; and cover the jars with the lids.
• 8

  Cool the jam to room temperature, before storing it in the refrigerator or freezer.
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