/ Jams & Jellies
finely chopped rhubarb
1 (8 oz.)
can crushed pineapple, undrained
chopped maraschino cherries (l just cut the cherries in half)
1 (6 oz.)
box strawberry 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, and bring the mixture to a boil over medium heat.
4Lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
5Add the undrained crushed pineapple, the chopped maraschino cherries, and cook for an additional 5 minutes.
6Turn off the stove, then add the dry gelatin powder to the kettle; mix well.
7Transfer the jam to the sterilized glass jars, and cover with the lids.
8Cool the jam to room temperature, before storing it in the refrigerator or freezer.
Posted: Sat, May 17, 2014