Tropical Fusion Rhubarb Jam
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- 6 cups
- finely chopped rhubarb
- 4 cups
- granulated sugar
- 1 (8 oz.)
- can crushed pineapple, undrained
- 1/2 cup
- chopped maraschino cherries
- 2 (3 oz.)
- boxes tropical fusion jell-o gelatin
1In a large bowl, add the rhubarb and sugar; stir to coat evenly.
2Cover the bowl, and place it in the refrigerator overnight.
3The next morning, place the rhubarb mixture in a large kettle.
4Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
5Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes.
6Turn off the stove, and add the dry gelatin powder; mix well.
7Transfer the jam to the sterilized glass jars; and cover the jars with the lids.
8Cool the jam to room temperature, before storing it in the refrigerator or freezer.