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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a country gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Saturday, July 25, 2015

Rhubarb Jam With Fruit

I got this recipe from a friend about 30 years ago, and after the friend had also given me an abundance of rhubarb from her garden. This is a very easy jam to make. I love the added crushed pineapple, and maraschino cherries in this jam.

Rhubarb Jam With Fruit

6 cups finely chopped rhubarb
4 cups granulated sugar
1 (8 oz.) can crushed pineapple, undrained
1/2 cup chopped maraschino cherries (l just cut the cherries in half)
1 (6 oz.) box strawberry gelatin

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

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

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

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

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

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

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

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

Yields: 8 (half pints)

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