Rhubarb Jam With Fruit

1. 1

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

2. 2

   Cover the bowl, and place it in the refrigerator overnight.

3. 3

   The next morning, place the rhubarb mixture in a large kettle, and bring the mixture to a boil over medium heat.

4. 4

   Lower the heat just abit, and gently boil for 15 minutes (stirring constantly).

5. 5

   Add the (undrained) crushed pineapple, the chopped maraschino cherries; cook for an additional 5 minutes.

6. 6

   Turn off stove, then add the dry gelatin powder to the kettle; mix well.

7. 7

   Transfer the jam to the sterilized glass jars, and cover with the lids.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.