Yummy! Rhubarb Jam

Ingredients

• 6 cups finely chopped rhubarb
• 4 cups granulated sugar

• 1 (8 ounce) can crushed pineapple, undrained
• 1/2 cup chopped maraschino cherry

• 1 (6 ounce) box 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 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 (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes more.

7. 7

   Turn off stove, add dry gelatin; mix well.

8. 8

   Transfer to sterilized glass jars; cover with lids.

9. 9

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