Rhubarb Pineapple Jam

Ingredients

• 3 cups chopped rhubarb
• 1 (19 ounce) can crushed pineapple, drained
• 5 cups granulated sugar
• 6 ounces liquid pectin

Directions

1. 1

   Combine rhubarb, pineapple and sugar in a large saucepan.

2. 2

   Heat and stir on low until sugar is dissolved.

3. 3

   Bring to a boil.

4. 4

   Boil uncovered for 30 minutes, stirring often.

5. 5

   Skim foam if needed.

6. 6

   Stir in pectin and bring to a full rolling boil.

7. 7

   Boil hard for 1 minute.

8. 8

   Remove from heat.

9. 9

   Skim off foam.

10. 10

    Pour into hot sterilized half pint jars leaving 1/4 inch head space.

11. 11

    Wipe rims, seal and screw on bands.

12. 12

    Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.

13. 13

    Remove and let stand on a clean towel-check seals and label.

14. 14

    Store for up to 1 year in a cool dark place.