Although I haven't made this recipe yet, it's keeping me up nights thinking about getting far enough north in a few weeks to enjoy Rhubarb... and then I'm going to make this recipe (along with several others) since I've been craving rhubarb since I got pregnant. I found this recipe at My Grandma's Recipes which was a featured blog last Friday on The SITS Girls
Rhubarb and Pineapple Jam
3 cups Rhubarb – cut in 3/4″ pieces
1 cup Pineapple – crushed
3 cups Sugar
Wash and cut rhubarb, measure and combine with pineapple and sugar in large saucepan. Bring to boil over medium heat, stirring constantly. Then boil rapidly 25-30 minutes until thick, stirring frequently. Pour into hot jelly jars and seal immediately with a thin layer of paraffin. Makes 3 to 3 1/2 cups.
Hope you enjoy it as much as I'm planning to...
