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)