Pineapple Rhubarb Jam


Serves: 48
Total Calories: 132

Ingredients

8 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

Directions:

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.

Nutritional Facts:

Serves: 48
Total Calories: 132
Calories from Fat: 0

This Pineapple Rhubarb Jam recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.




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