Ingredients Jump to Instructions ↓

  1. 6 cups finely chopped rhubarb

  2. 4 cups granulated sugar

  3. 1 (8 ounce) can crushed pineapple , undrained

  4. 1/2 cup chopped maraschino cherry

  5. 2 (3 ounce) boxes tropical fusion Jello gelatin

Instructions Jump to Ingredients ↑

  1. In a large bowl, add rhubarb and sugar; stir to coat evenly.

  2. Cover bowl, and place in the refrigerator overnight.

  3. The next morning, place rhubarb mixture in a large kettle.

  4. Bring mixture to a boil over medium heat.

  5. Lower heat just abit, and gently boil for 15 minutes (stirring constantly).

  6. Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes more.

  7. Turn off stove, add dry gelatin; mix well.

  8. Transfer to sterilized glass jars; cover with lids.

  9. Cool to room temperature before storing in the refrigerator or freezer.


Send feedback