Easy Rhubarb Jam

by Connie Head

Servings:

INGREDIENTS

5 cups diced rhubarb
1 small can crushed pineapple (drained)
2 cups sugar
1 small pkg. strawberry jello

INSTRUCTIONS

Mix rhubarb, pineapple and sugar together and let stand 2 hours. Then boil for 12 minutes, remove from heat and add the jello. Stir until jello dissolves. Put into jars or plastic containers and refrigerate. Also freezes well.

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Tagged: jelliesjams, rhubarbjam add tags

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