Easy Rhubarb Jam

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. 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.