Easy Rhubarb Jam

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Inspect six (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine rhubarb, sugar, and pineapple in a large saucepan or stockpot.; bring to a boil over medium-high heat, stirring frequently.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Off heat, stir in strawberry-flavored gelatin until well combined.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Remove jars from stockpot and let rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.'}

📊 Nutrition Facts

Per serving (24 servings total)