Easy Rhubarb Jam

Recipe View 2 mins In a large, heavy-bottomed saucepan or stockpot, combine the chopped rhubarb, sugar, and drained crushed pineapple. (2 minutes)

Recipe View 2 mins Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking. (2 minutes)

Recipe View 10 mins Continue to boil for 10 minutes, stirring constantly, until the rhubarb is softened and the mixture has slightly thickened. (10 minutes)

Recipe View 2 mins Remove the saucepan from the heat and immediately stir in the strawberry flavored gelatin powder until completely dissolved. (2 minutes)

Recipe View 5 mins Carefully transfer the hot jam into sterilized jars, leaving about 1/4 inch of headspace. (5 minutes)

Recipe View 2 mins Wipe the rims of the jars clean with a damp cloth, then seal with sterilized lids and rings. (2 minutes)

Recipe View 32 mins Process the filled jars in a boiling water bath for 15 minutes to ensure proper sealing and preservation. (32 minutes)

Recipe View 2 hrs Carefully remove the jars from the water bath and allow them to cool completely in a draft-free area. You should hear a 'pop' as the jars seal. (2 hours)