Serves: 48
Total Calories: 132
Cook rhubarb and sugar together boil for 12 minutes. Stir constantly. Add crushed pineapple and simmer 3 minutes. Add flavored jello and stir until gelatin is dissolved. Pour mixture into sterilized jars and seal.
This Pineapple Rhubarb Jam recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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