Rhubarb pineapple jam recipe
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.
Reference: Rhubarb pineapple jam recipe
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