Recipe for Rhubarb Jam from the Preserving section.
Rhubarb Jam5 cups rhubarb, finely cut
1 (20 ounce) can crushed pineapple
3 cups granulated sugar
1 small box strawberry or raspberry gelatin Combine rhubarb, pineapple and sugar. Let stand for 3 hours or overnight. Cook slowly for 15 to 20 minutes, then add gelatin. When gelatin is dissolved, pack in clean jars and freeze or refrigerate.
We hope you enjoy your freshly made Rhubarb Jam. This recipe came from Preserving's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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