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Jams/jellies: Rhubarb Jam

  • 5 c. rhubarb
  • 5 c. sugar
  • 6 oz. pkg. raspberry jello
  • 20 oz. can crushed pineapple, undrained
     
 
Cook rhubarb, sugar, and pineapple together for 20 minutes, stirring occasionally. Remove from heat and add jello. Blend well. Ladle in hot jars, seal and immediately turn upside down for approximately 5 minutes. Then let stand until completely cool. Store in cool, dry place. Makes about 8 8-oz. jars.
 





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