RHUBARB FREEZER JAM
I am not sure what my Grammie loved more? ....rhubarb or zucchini. But I know she and Grandpa grew both in the garden every year. I have had my share of rhubarb pie and jam when I was younger but now I am the one preparing the goodies. This jam has wonderful tart flavors of rhubarb & pineapple along with sweet flavors from the...
Provided by Kimberly Biegacki
Categories Jams & Jellies
Time 35m
Number Of Ingredients 5
Steps:
- 1. Gather you ingredients to make your jam.
- 2. Cook rhubarb, sugar and water until it comes to a boil. It should about 7 - 10 minutes. (I used a potato masher to mash up the rhubarb just a little. It does break down fast though and doesn't need much mashing.)
- 3. Add drained pineapple and cook 5 more minutes. Remove from stove and add jello, stirring till it is dissolved.
- 4. Put into sterilized jars and place the lids on. I let my jars rest on the counter for about an hour and then stored them in the freezer.
- 5. I am pleased to say, that I added a 20 oz. can of drained pineapple and the jam still set up.
- 6. Label your jars and make sure you put a date on them. This jam will be good in the freezer up to a year and once opened good only for 1 month.
- 7. Nephew Brendan taste testing jams, jellies, preserves and marmalades. He and his brother Noah especially loved this jam.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
