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Rhubarb Jam



  • 5 cups rhubarb, finely cut
  • 1 (20 ounce) can crushed pineapple
  • 3 cups granulated sugar
  • 1 small box strawberry or raspberry gelatin


  1. Combine rhubarb, pineapple and sugar. Let stand for 3 hours or overnight.
  2. Cook slowly for 15 to 20 minutes, then add gelatin.
  3. When gelatin is dissolved, pack in clean jars and freeze or refrigerate.

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