Rhubarb Jam
GreekVegetarianIntermediate180 minBy Northstar
Ingredients
Servings
4
- 5 cup rhubarb, finely cut
- 1 each ounce) can crushed pineapple
- 3 cup granulated sugar
- 1 each box strawberry or raspberry gelatin
Instructions
- 1
Combine rhubarb, pineapple and sugar.
- 2
Let stand for 3 hours or overnight.
- 3
Cook slowly for 15 to 20 minutes, then add gelatin.
- 4
When gelatin is dissolved, pack in clean jars and freeze or refrigerate.
Tags
greekjoy-of-canning