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.