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Prep Time: 10 Minutes Cook Time: 31 Minutes |
Ready In: 41 Minutes Servings: 4 |
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Another great way to use up your bumper crop of rhubarb! Ingredients:
3 cups chopped rhubarb |
1 (19 ounce) can crushed pineapple, drained |
5 cups granulated sugar |
6 ounces liquid pectin |
Directions:
1. Combine rhubarb, pineapple and sugar in a large saucepan.
2. Heat and stir on low until sugar is dissolved.
3. Bring to a boil.
4. Boil uncovered for 30 minutes, stirring often.
5. Skim foam if needed.
6. Stir in pectin and bring to a full rolling boil.
7. Boil hard for 1 minute.
8. Remove from heat.
9. Skim off foam.
10. Pour into hot sterilized half pint jars leaving 1/4 inch head space.
11. Wipe rims, seal and screw on bands.
12. Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
13. Remove and let stand on a clean towel-check seals and label.
14. Store for up to 1 year in a cool dark place.
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