“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.”
READY IN:
25mins
YIELD:
7 half pint jars
UNITS:
Metric

Ingredients Nutrition

Directions

  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, add the dry gelatin powder, and 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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