Easy Rhubarb-Pineapple Jam

Serves: 72
Total Calories: 31


5 cups chopped fresh rhubarb
2 1/2 cups sugar
1 tablespoon grated orange peel
1 (8-ounce) can crushed pineapple in unsweetened juice, undrained
1 (3-ounce) package strawberry gelatin


1. In Dutch oven or large saucepan, combine rhubarb, sugar, orange peel and pineapple mix well. Bring to a boil. Boil 10 minutes, stirring constantly. Remove from heat cool 30 minutes.

2. Stir gelatin into cooled rhubarb mixture until dissolved.

3. Ladle mixture into 5 clean, hot 8-oz. jars or moisture-vaporproof freezer containers, leaving 1/2-inch headspace cover with tight-fitting lids. Store in freezer until ready to use. Thaw in refrigerator several hours before serving. Store in refrigerator for up to 1 month.

Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 35 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 0 mg 0% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 0 g 0% * Sugars: 9 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fruit or 1/2 Carbohydrate

Nutritional Facts:

Serves: 72
Total Calories: 31
Calories from Fat: 0

This Easy Rhubarb-Pineapple Jam recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.

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