Rhubarb Cranberry-Pineapple Jam

1. 1

   In a large bowl, add rhubarb and sugar; stir to coat evenly.

2. 2

   Cover bowl, and place in the refrigerator overnight.

3. 3

   The next morning, place the rhubarb mixture and crushed pineapple, in a large kettle.

4. 4

   Bring mixture to a boil over medium heat, lower heat just a bit, and gently boil 15 minutes (stirring constantly).

5. 5

   Turn off stove, add dry gelatin; mix well.

6. 6

   Carefully ladle into sterilized glass jars; cover with lids.

7. 7

   Cool to room temperature, before storing in the refrigerator, or freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.