Tropical Fusion Rhubarb 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 rhubarb mixture in a large kettle.

4. 4

   Bring mixture to a boil over medium heat.

5. 5

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

6. 6

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

7. 7

   Turn off stove, add dry gelatin; mix well.

8. 8

   Transfer to sterilized glass jars; cover with lids.

9. 9

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

* Per serving · 4 servings · Values may vary.

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