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Pineapple Rhubarb Jam |
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Serves: 48 Print this Recipe8 cups rhubarb, cut into small pieces 6 cups sugar 1 (20-ounce) can crushed pineapple, drained 1 (16-ounce) package raspberry jello or strawberry jello Cook rhubarb and sugar together; boil for 12 minutes. Stir constantly. Add crushed pineapple and simmer 3 minutes. Add flavored jello and stir until gelatin is dissolved. Pour mixture into sterilized jars and seal. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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