Pineapple- Rhubarb Jam

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Prep time: 35 minutes
Cook time: 10 minutes

Categories: conserves, jams, jelly, marmalades, preserves

Ingredients

  • 5 cups sliced fresh or frozen rhubarb (about 12 stalks)
  • 5 cups sugar
  • 1 can (20 oz.) unsweetened crushed pineapple, undrained
  • 1/4 cup water
  • 1 pkg. (6 oz.) strawberry gelatin

Directions

  1. In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18 to 22 minutes or until rhubarb is broken down, stirring occasionally.
  2. Add gelatin; cook and stir until gelatin is dissolved.
  3. Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-inch headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars in canner with simmering water, ensuring they are completely covered. Bring to a boil; process 10 minutes. Remove to cool.

  5. make 7 half-pints

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