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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