Strawberry Rhubarb Preserves

Ingredients

• 5 cups finely chopped rhubarb
• 4 cups granulated sugar
• 16 ounces frozen strawberries, in liquid (thawed)

• 1 (8 ounce) can crushed pineapple, undrained

• 1 (3 ounce) box strawberry gelatin

• 1 (3 ounce) box wild strawberry gelatin

Directions

1. 1

   In a large bowl, add rhubarb and sugar; stir to coat evenly.

2. 2

   Cover bowl, and place in the refrigerator overnight.

3. 3

   The next morning, place rhubarb mixture and strawberries in a large kettle.

4. 4

   Bring mixture to a boil over medium heat.

5. 5

   Lower heat just abit, and gently boil for 15 minutes (stirring constantly).

6. 6

   Add the crushed pineapple, and cook for an additional 5 minutes more.

7. 7

   Turn off stove.

8. 8

   Add the boxes of dry gelatin, and mix well.

9. 9

   Transfer to sterilized glass jars, and cover with lids.

10. 10

    Cool to room temperature before storing in the refrigerator or freezer.

11. 11

    Yield: Makes 7-1/2 cups preserves.

12. 12

    If using store bought frozen strawberries, you may want to decrease the amount of sugar to 3-1/2 cups.

13. 13

    I used strawberries which I prepared myself. They're not as sweet as the store bought, so the 4 cups of sugar was the right amount to add to this recipe.