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Pineapple Rhubarb Jam


4 cups diced rhubarb
1 small can crushed pineapple
4 cups sugar
1 small box strawberry gelatin

Mix first 3 ingredients in kettle; boil for 15 minutes, stirring constantly. Add gelatin; cook for 3 minutes longer, stirring constantly. Pour into hot sterilized jars.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.