Rhubarb pineapple jam

Rhubarb Pineapple Jam recipe

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5 cups rhubarb
3 cups white sugar
2 cups pineapple, crushed
2 packages strawberry Jellogelatin (85 g)

Combine rhubarb, pineapple, and sugar in a large pot and cook 20 minutes, stirring. Remove from heat and add gelatin; stir well to dissolve. Pour into sterile jars. Cover at once with tight lids to seal. Let set in a cool place.

Tags: recipe, Rhubarb pineapple jam, cooking, diy