I made my jam extra smooth by using an emersion blender instead of a potato masher at the end. I was able to make 8 1/2 pint jars. I was THRILLED with not only how quickly this came together, but how inexpensive it was. I will make this again for sure.
Rhubarb Freezer Jam
|5 c||chopped rhubarb|
|1 sm||can crushed pineapple drained (i used a 20 oz. can)|
|1 - 6 oz||strawberry jello|
Add drained pineapple and cook 5 more minutes. Remove from stove and add jello, stirring till it is disolved. Stir well until dissolved. Put into sterilized jars and place the lids on. I let my jars rest on the counter for about an hour and then stored them in the freezer. I am pleased to say, that I added a 20 oz. can of drained pineapple and the jam still set up. I really wanted more pineapple than just an 8 oz. can so I am happy it still set up. When I make this again I am going to cut back to 4 cups of sugar and see how it does.