4 cups rhubarb, cut into 1/4" pieces
4 cups sugar
1 can (20 oz.) crushed pineapple
1 package (3 oz.) strawberry gelatin
1 tsp. powdered fruit pectin
1. If you are using fresh rhubarb, combine the rhubarb and the sugar and let set overnight. The sugar will draw the moisture out of the rhubarb and make it cook faster. If you are using frozen rhubarb, just be sure to thaw it and and save the juice and this step is unnecessary.
|Rhubarb and sugar cooking together.|
|Rhubarb, sugar, and pineapple.|
4. Add the gelatin and the teaspoon of pectin.
|All of the ingredients boiling together.|
5. Bring the entire mixture back to a boil and boil for one minute. Remove from the fire.
6. Now you have a few options. You can pour the hot jam into sterilized jars, and it will keep in the refrigerator for up to a year. This is what Nancy's grandma did, and we still have the pickle barrel-shaped jars that she used. We do this sometimes, but I have also put this in jelly jars and water bathed it for ten minutes.
|Unfortunately, the sunshine clearly shows that|
the rhubarb and pineapple are not very evenly
distributed in this jar of jam.
This jam is excellent on anything, but I think it is particularly good on English muffins. In the picture below, it is spread on some of our homemade bread.
Hope you are enjoying a good rhubarb harvest this spring!
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