Easy Rhubarb Jam
Description
This rhubarb jam recipe is easy to make by cooking rhubarb with sugar and crushed pineapple. Strawberry-flavored gelatin powder adds color and flavor.
Ingredients
•
5 cups chopped fresh rhubarb
•
4 cups white sugar
•
1 (20 ounce) can crushed pineapple, drained
•
1 (6 ounce) package strawberry flavored Jell-O®
Directions
1
Inspect six (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
2
Combine rhubarb, sugar, and pineapple in a large saucepan or stockpot.; bring to a boil over medium-high heat, stirring frequently.
3
Off heat, stir in strawberry-flavored gelatin until well combined.
4
Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5
Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6
Remove jars from stockpot and let rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.