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
- 5 cups chopped fresh rhubarb
- 4 cups white sugar
- 1 (20 ounce) can crushed pineapple, drained
- 1 (6 ounce) package strawberry flavored gelatin
In a large saucepan or stock pot, combine the rhubarb, sugar, and pineapple.
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.