Rhubarb-Pineapple Jam

By Maverick19

Ingredients

• 5 cups rhubarb, fresh or frozen, sliced. (About 12 stalks)
• 5 cups sugar
• 1 20oz. unsweetened crushed pineapple, undrained
• 1/4 cup water
• 1 pkg strawberry gelatin (6 oz)

Preparation

Step 1

1. In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18-22 minutes or until rhubarb is broken down, stirring occasionally. Add gelatin; cook and stir until gelatin is dissolved.

2. Remove from heat and skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars and screw on bands until fingertip tight.

3. Place jars in a canner with simmering water, ensuring that they are completely covered. Bring to a boil and process for 10 minutes. Remove to cool.

Processing time is for altitude of 1,000 feet or less. Add 1 minute processing time for each additional 1,00 feet of altitude