Pineapple rhubarb jam
7 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Granulated sugar |
| 1 | pack | Light certo |
| 6 | cups | Chopped rhubarb |
| 1 | tablespoon | Lemon juice |
| 1 | can | Pineapple tidbits 19 oz |
| Drained | ||
Directions
Combine ¼ of the sugar with certo. In large heavy saucepan combine rhubarb, lemon juice, and remaining sugar and cook stirring over medium heat until sugar is dissolved. Bring to a boil stirring constantly then reduce heat and simmer for 5 minutes or until rhubarb is tender. Stir in pineapple and pectin mixture and bring to boil stirring constantly. Cook stirring for 1 minute at full rolling boil.
Remove from heat and skim off foam. Pour into hot sterilized jars leaving ¼ inch headspace. Seal with lids and screwbands and process in boiling water bath for 5 minutes. Makes 7 cups. From Canadian living magazine May 1993 Submitted By ELEANOR MURRAY On 05-01-95