Click for Cookbook LOGIN
"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Pineapple Rhubarb Jam Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pineapple Rhubarb Jam is from Carol Smith Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups sliced fresh or frozen rhubarb (about 12 stalks)
5 cups sugar
1 can (20 ounces) unsweetened crushed pineapple, undrained
1/4 cup water
1 package (6 ounces) strawberry gelatin
Directions:
Directions:
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; skim off foam. Ladle hot mixture into hot halfpint jars, leaving 1/4in. headspace.
Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids
on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered. Bring to a boil;
process for 10 minutes. Remove jars and cool.
Number Of Servings:
Number Of Servings:
7 half pints

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

109W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!