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Nutrition Facts
Serving Size 1 pints 649g Recipe makes 3 pints)
Calories 1325
Calories from Fat 5		(0%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 274mg		11%
Potassium 816mg		23%
Total Carbohydrate 335.8g		111%
	Dietary Fiber 5.0g	20%
	Sugars 324.0g
Protein 7.0g		13%
how is this calculated?

Rhubarb Pineapple Jam

Recipe #92500 | 45 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

Rhubarb, sugar, canned crushed pineapple, and a flavored gelatin, (a gelatin of your choice) make up this wonderful tasting jam.

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 cup canned crushed pineapple, undrained
1 (6 ounce) box cranberry Jell-O gelatin or cranberry-raspberry gelatin or strawberry gelatin

1
In a large bowl, add rhubarb and sugar; stir to coat evenly.
2
Cover bowl, and place in the refrigerator overnight.
3
The next morning, place the rhubarb mixture and crushed pineapple, in a large kettle.
4
Bring mixture to a boil over medium heat, lower heat just a bit, and gently boil 15 minutes (stirring constantly).
5
Turn off stove, add dry gelatin; mix well.
6
Carefully ladle into sterilized glass jars; cover with lids.
7
Cool to room temperature, before storing in the refrigerator, or freezer.
8
Note: The consistency of this jam is thick, but if you prefer a not so thick jam, include the juice from the 1 cup of canned pineapple.