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Strawberry Rhubarb Pineapple Jam Recipe

Ingredients
  • 5 cups rhubarb, diced
  • 5 cups sugar, or use 3 cups sugar and 2 cups Splenda
  • 1 ounce can crushed pineapple, drained
  • 2 ounces pkgs. strawberry jello
Directions
In large glass bowl, combine rhubarb and sugar.

Cover bowl and let sit overnight.

The next day, pour rhubarb and sugar into a large pot.

Cook on low heat until rhubarb is soft, stirring occasionally.

Add well-drained pineapple and stir.

Remove pot from heat and add jello.

Stir to combine.

Store in refrigerator containers for immediate use or to freeze.

Can also can in jars.

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