I received this rhubarb jam recipe years ago from my aunt but never got around to trying it until recently. I do have an abundance of rhubarb so I’m always looking for ways to enjoy it! It has an amazing sweet sour taste which I’m looking forward to trying in other recipes.
Rhubarb Jam
Ingredients:
5 cups sliced rhubarb (fresh or frozen)
5 cups sugar
20oz can of unsweetened crushed pineapple, undrained
¼ cup water
1- 6oz package of strawberry gelatin
Directions:
In a large pot combine the rhubarb, sugar, pineapple and water. Bring the mixture to a boil and then reduce the heat and simmer, uncovered for about 20 minutes or until the rhubarb is soft.
Add gelatin and stir until dissolved.
Remove from the heat and ladle the hot jam into your prepared jars. Leave ¼” headspace. Wipe rims and screw on the lids.
Place in your water bath canner and process for 10 minutes (1000 feet altitude or less). Removed from canner and allow to cool.
The beautiful color of this jam will look perfect on my pantry shelves.
Store in a cool pantry.
This jam has a sweet sour taste and I think it could be used in place of sweet and sour sauce in a recipe!
Nancy on the Home Front 