Jams & Jellies
Tropical Fusion Rhubarb Jam
Featured Pinch Tips Video
Family Tested & Approved
finely chopped rhubarb
1 (8 oz.)
can crushed pineapple, undrained
chopped maraschino cherries
2 (3 oz.)
boxes tropical fusion jell-o gelatin
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.
Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes.
Turn off the stove, and add the dry gelatin powder; mix well.
Transfer the jam to the sterilized glass jars; and cover the jars with the lids.
Cool the jam to room temperature, before storing it in the refrigerator or freezer.
About this Recipe
#Tropical Fusion Rhubarb Jam
#Jell-O Tropical Fusion Gelatin
Last Updated: Mon, Apr 20, 2015