tropical fusion rhubarb jam

a recipe by
Cindi M Bauer
Marshfield, WI

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.

serves 7 (half pint jars)
method Stove Top

Ingredients For tropical fusion rhubarb jam

  • 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

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