Easy Rhubarb Jam

My dad has a few rhubarb weeds plants in his garden. I look forward to helping him use up his bounty each summer. A few years ago, I found this super easy recipe on Allrecipes.com. It is SO yummy and SO easy!! This year, I made a couple batches with a some girlfriends; it was very fun to teach them how to make this delicious jam.

Click here for Printable Recipe

Yields 6 (1/2 pint) jars

Ingredients:

• 5 cups chopped fresh rhubarb
• 4 cups white sugar
• 1 (20 ounce) can crushed pineapple, drained
• 1 (6 ounce) package strawberry flavored gelatin

Directions:

In a large saucepan or stock pot, combine the rhubarb, sugar, and pineapple.

Boil for 10 minutes, stirring frequently. (Jars can be sterilized at the same time.)

Remove from heat. Stir in gelatin powder.

Transfer to sterile jars and seal.

I always process them in a boiling water bath as well. Place the sealed jars in a big pot of boiling water and boil gently for 5 minutes.

Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.