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SEARCH RECIPES: LOCATION: Recipes >> Preserving >> Rhubarb Jam 02    Rhubarb Jam 02 Rhubarb Jam 8 cups chopped rhubarb 6 cups white sugar 19 oz. can crushed pineapple with juice 2 boxes Jello - use raspberry, strawberry, or orange or get experimental! Combine rhubarb, sugar and pineapple with juice in a big pot and stir well. Bring to a boil and simmer for 20 minutes, stirring often. Skim off foam. Remove from heat and stir in the 2 boxes of Jello. Stir to dissolve, then put in jars. Let cool, then refrigerate or put in the freezer. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. 2 of 2 people found the following review helpful: Taste: Ease of Prep: Appearance: Rhubarb Jam 02, June 20, 2006 - 12:09 PM Reviewer: Rose P. from Fort Atkinson, WI. This is the second year I have been making this jam, and it has become not only our favorite, but the grand kids as well. I keep it simmering on low and pack it into hot jelly jars and seal. It will keep very well. Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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