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LOCATION: Recipes >> Preserving >> Rhubarb Jam 02

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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.

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2 of 2 people found the following review helpful:
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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.

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