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

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