Ingredients for Rhubarb Jam With Fruit
- 4 cups chopped rhubarb
- Granulated Sugar
- 1 (20 ounce) can crushed pineapple, drained
- Maraschino Cherry
- Strawberry Gelatin
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How to Make Rhubarb Jam With Fruit
- In a large bowl, combine 4 cups chopped rhubarb and 4 cups granulated sugar.
- Stir gently to ensure the rhubarb is evenly coated with sugar.
- Cover the bowl and refrigerate overnight (or for at least 6 hours) to allow the rhubarb to release its juices.
- The next morning, transfer the rhubarb mixture to a large, heavy-bottomed pot or kettle.
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking.
- Reduce heat to medium-low and simmer gently for 15 minutes, skimming off any foam that rises to the surface.
- Stir in 1 (20 ounce) can crushed pineapple, drained, and 1 cup chopped maraschino cherries, reserving some cherries for garnish (optional).
- Continue to cook for an additional 5 minutes, or until the jam reaches setting point (a small amount placed on a chilled plate wrinkles when pushed with a finger).
- Remove from heat and stir in 2 packets (or 1/4 ounce) of unflavored powdered gelatin. Mix thoroughly until dissolved.
- Carefully ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean, place lids and rings on jars, and process in a boiling water bath for 10 minutes (adjust processing time according to your altitude).
- Allow jars to cool completely. You should hear a 'pop' as the jars seal. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
492g
Fat
0g
Carbs
42g
