Edna's Rhubarb-Strawberry-Pineapple Jam

I got this recipe back in the late 60’s from my then MIL, Edna. Have made it almost every year since, during rhubarb season. I always think of her while I’m making it. She was a great old-fashioned cook who gave me many recipes and ideas.

Difficulty: Easy

Servings: 6 half-pints

Prep Time: about a half hour Cook Time: 15 min. microwave, or 20-25 min. stovetop.

Ingredients

5 c cut-up rhubarb, rinsed

1 c cut up strawberries (OK to use frozen)

1 c crushed pineapple, drained (I save the pineapple juice to mix into my OJ)

3 1/2 c sugar

2 pkg strawberry Jello, 3 oz. each (or 1 large pkg, 6 oz.)

Directions

Chop rhubarb and strawberries in food processor. Drain well. Add drained crushed pineapple.
Mix in large heavy pan.
Stir in sugar well.
Cook and stir 20-25 min. till rhubarb is cooked.
OR:
Mix in large glass bowl. Microwave 15 min., stirring after every 5 min. If rhubarb is not done, cook a couple min. more.
Immediately add Jello and stir well.
Put into jars, seal, cool, refrigerate. Will keep a long time in refrig. because of the gelatin.
OK to freeze.
Makes 6 half-pint canning jars.

Categories: Gift Basket Goodies, Jell-O, Other Condiments

Tags: jam, microwave