Rhubarb Jam With Fruit

Name: Rhubarb Jam With Fruit
Yield: 8 (half pints)
Cuisine: American
Ingredients: 6 cups finely chopped rhubarb; 4 cups granulated sugar; 1 (8 oz.) can crushed pineapple, undrained; 1/2 cup chopped maraschino cherries (l just cut the cherries in half); 1 (6 oz.) box strawberry gelatin

By Cindi Bauer
@DomesticGoddess

I got this recipe from a friend about 30 years ago, and after the friend had also given me an abundance of rhubarb from her garden. This is a very easy jam to make. I love the added crushed pineapple, and maraschino cherries in this jam.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

6 Comments

Serves:

8 (half pints)

Method:

Stove Top

Ingredients

6 cups

finely chopped rhubarb
4 cups

granulated sugar
1 (8 oz.)

can crushed pineapple, undrained
1/2 cup

chopped maraschino cherries (l just cut the cherries in half)
1 (6 oz.)

box strawberry gelatin
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How to Make Rhubarb Jam With Fruit

Step-by-Step

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 a bit, and gently boil for 15 minutes (stirring constantly).
Add the undrained crushed pineapple, the chopped maraschino cherries, and cook for an additional 5 minutes.
Turn off the 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.