RHUBARB JAM WITH FRUIT
I got this recipe from a friend about 30 years ago, and after the friend had also given me an abundance of rhubarb from her garden. This is a very easy jam to make. I love the added crushed pineapple, and maraschino cherries in this jam.
Provided by Cindi M Bauer
Categories Fruit
Time 45m
Yield 8 half pint jars
Number Of Ingredients 5
Steps:
- In a large bowl, add the rhubarb and sugar; stir to coat evenly.
- Cover the bowl, and place it in the refrigerator overnight.
- The next morning, place the rhubarb mixture in a large kettle, and bring the mixture to a boil over medium heat.
- Lower the heat just abit, and gently boil for 15 minutes (stirring constantly).
- Add the (undrained) crushed pineapple, the chopped maraschino cherries; cook for an additional 5 minutes.
- Turn off stove, then add the dry gelatin powder to the kettle; mix well.
- Transfer the jam to the sterilized glass jars, and cover with the lids.
- Cool the jam to room temperature, before storing it in the refrigerator or freezer.
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