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“I found this recipe in an Amish cookbook that was published by a local Amish restaurant by the employees. My kids love this jam and always ask for it every year when rhubarb is in season.”
READY IN:
30mins
SERVES:
48
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine rhubarb, sugar, and pineapple in a 3 qt saucepan.
  2. Bring to a boil.
  3. Reduce heat and simmer 15 minutes.
  4. Remove from heat and stir in jello until dissolved.
  5. Pour into jars and refrigerate.
  6. Makes 48 tablespoons or 1 1/2 pints.

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