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Recipe: Easy Rhubarb-Pineapple Jam (using strawberry Jell-O) (1986)

Preserving - Jams, Jellies
EASY RHUBARB-PINEAPPLE JAM

5 cups chopped fresh rhubarb
2 1/2 cups sugar
1 tablespoon grated orange peel
1 (8 oz.) can crushed pineapple in its own juice, undrained
1 (3 oz.) pkg. strawberry flavor gelatin

In Dutch oven or large saucepan, combine rhubarb, sugar, orange peel and pineapple; mix well. Bring to a boil; continue boiling 10 minutes, stirring constantly. Remove from heat; cool 30 minutes.

Stir in gelatin until dissolved.

Pour into clean jars; cover with tight-fitting lids. Store in refrigerator.

TO FREEZE JAM:
Jam can be stored in freezer. Allow to thaw in refrigerator several hours before serving.

Makes 4 1/2 cups
From: Recipelink.com
Source: Recipe booklet: Summer Fun Cook Book, Pillsbury Classic Cookbook #65, 1986
MsgID: 207935
Shared by: Betsy at Recipelink.com
Board: Canning and Preserving at Recipelink.com
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