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Categories:Viewed: 43 - Published at: a year ago
Ingredients
- 5 cups (1175 ml) chopped rhubarb
- 5 cups (1175 ml) white sugar (I have substituted with up to 3.5 cups
- sugar substitute)
- 1 20 oz (560 grm). can crushed pinapple (19 oz (532 grm). will do)
- 2 3 oz (84 grm). boxes stawberry or cherry Jello
- 2 blocks parafin wax
- 6 8 oz (224 grm). sealer jars or equivalent.
Method
- Boil the jars and lids in water to ensure bacteria is killed.
- On low temp, heat a couple of blocks of parffin wax until it becomes liquid.
- I have used a recycled jam tin for this purpose.
- Wax can be difficult ot remove from a pot.
- In an adequate sized sauce pan add the rhubarb, sugar and pinapple.
- Bring to low boil and cook until the rhubarb has become very soft and breaks apart.
- Use a potato masher to ensure the rhubarb is broken down into fibers and well mixed with the pinapple.
- Remove from heat and thoroughly mix in the jello mixture.
- Pour or scoop the jam mixture into the prepared jars allowing enough room at the top "1/2 inch" for the addition of the parafin wax seal.
- Seal the jam with hot liquid parafin wax to about 1/4 inch depth.
- Allow to cool and then place sealer caps on jars.
