How Do You Make Strawberry Rhubarb Jam?
This strawberry rhubarb jam is easy and so tasty everyone will want it. You do not need any canning equipment such as a hot water bath or pressure cooker/canner. Best of all, it can be stored out of the refrigerator until opened. You will want this jam on toast every morning. Cut rhubarb into 1 inch pieces. Mix 5 cups of rhubarb pieces, one 16 oz can of crushed pineapple (including the juice), and 5 cups of white sugar. Cook mixture until rhubarb is soft. While rhubarb is cooking, heat glass 5 pint sized canning jars by either soaking them in hot water or running them through the dishwasher. Place canning jar lids in a bowl of hot water. Once rhubarb is soft, stir in 6 oz. of dry Strawberry Jello until it is dissolved. You can use other flavors of Jello for a different flavor of jam. You could mix one 3oz. package of strawberry Jello with a 3oz. package of another berry flavor. Spoon jam into the 5 hot pint jars leaving a quarter inch of space between jam and the rim. Wet a clean paper
