Rhubarb, sugar, canned crushed pineapple, maraschino cherries, and 2-(3 oz.) boxes of Tropical Fusion Jell-O Gelatin, make up this wonderful tasting jam. Note: Cooking this jam is between 25-30 minutes.
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
1.) In a large bowl, add the rhubarb and sugar; stir to coat evenly.
2,) Cover the bowl, and place it in the refrigerator overnight.
3.) The next morning, place the rhubarb mixture in a large kettle.
4.) Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
5.) Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes.
6.) Turn off the stove, and add the dry gelatin powder; mix well.
7.) Transfer the jam to the sterilized glass jars; and cover the jars with the lids.
8.) Cool the jam to room temperature, before storing it in the refrigerator or freezer.
9.) Yields: 7 (half pint jars)
10.) Note: Cooking this jam is between 25-30 minutes.
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
1.) In a large bowl, add the rhubarb and sugar; stir to coat evenly.
2,) Cover the bowl, and place it in the refrigerator overnight.
3.) The next morning, place the rhubarb mixture in a large kettle.
4.) Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
5.) Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes.
6.) Turn off the stove, and add the dry gelatin powder; mix well.
7.) Transfer the jam to the sterilized glass jars; and cover the jars with the lids.
8.) Cool the jam to room temperature, before storing it in the refrigerator or freezer.
9.) Yields: 7 (half pint jars)
10.) Note: Cooking this jam is between 25-30 minutes.
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