Tropical Fusion Rhubarb Jam
6 cups finely chopped rhubarb
4 cups granulated sugar
1 (8 oz.) can crushed pineapple, undrained
1/2 cup chopped maraschino cherries
2 (3 oz.) boxes Tropical Fusion Jell-O Gelatin
In a large bowl, add the rhubarb and sugar; stir to coat evenly.
Cover the bowl, and place it in the refrigerator overnight.
The next morning, place the rhubarb mixture in a large kettle.
Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes.
Turn off the stove, and add the dry gelatin powder; mix well.
Transfer the jam to the sterilized glass jars; and cover the jars with the lids.
Cool the jam to room temperature, before storing it in the refrigerator or freezer.
Yields: 7 (half pint jars)
Note: Cooking this jam is between 25-30 minutes.
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