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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 counrty 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

Tropical Fusion Rhubarb Jam



Tropical Fusion Rhubarb Jam

6 cups finely chopped rhubarb
4 cups granulated sugar
1 (8 oz.) can crushed pineapple, undrained
1/2 cup chopped maraschino cherries
2 (3 oz.) boxes Tropical Fusion Jell-O 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.

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

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

Turn off the stove, and add the dry gelatin powder; mix well.

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

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

Yields: 7 (half pint jars)

Note: Cooking this jam is between 25-30 minutes.

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