Tropical Fusion Rhubarb Jam

3
Cindi Bauer

By
@DomesticGoddess

Rhubarb, sugar, canned crushed pineapple, maraschino cherries, and 2-(3 oz.) boxes of Tropical Fusion Jell-O Gelatin, make up this wonderful tasting jam. Note: Cooking this jam is between 25-30 minutes.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
7 (half pint jars)
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
2 (3 oz.)
boxes tropical fusion jell-o gelatin

How to Make Tropical Fusion Rhubarb Jam

Step-by-Step

  • 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.

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