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Saturday, May 30, 2015

Rhubarb Jam With Fruit

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • 6 cups finely chopped rhubarb
  • 4 cups granulated sugar
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1/2 cup chopped maraschino cherry
  • 1 (6 ounce) box strawberry gelatin

Recipe

  • 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, and bring the mixture to a boil over medium heat.
  • 4 lower the heat just abit, and gently boil for 15 minutes (stirring constantly).
  • 5 add the (undrained) crushed pineapple, the chopped maraschino cherries; cook for an additional 5 minutes.
  • 6 turn off stove, then add the dry gelatin powder to the kettle; mix well.
  • 7 transfer the jam to the sterilized glass jars, and cover with the lids.
  • 8 cool the jam to room temperature, before storing it in the refrigerator or freezer.

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