Categories: conserves, jams, jelly, marmalades, preserves

Ingredients

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

Directions

1. In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18 to 22 minutes or until rhubarb is broken down, stirring occasionally.
2. Add gelatin; cook and stir until gelatin is dissolved.
3. Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-inch headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars in canner with simmering water, ensuring they are completely covered. Bring to a boil; process 10 minutes. Remove to cool.

5. make 7 half-pints

Email to a friend | Print this recipe | Back