Rhubarb Pineapple Preserves

4 ingredients
3 steps

Ingredients

  • 5 c. rhubarb, chopped fine
  • 1 (No. 2) can crushed pineapple and juice
  • 5 c. sugar
  • 1 (6 oz.) box strawberry jello

Directions

  1. 1
    Combine all but jello and cook 20 to 25 minutes.
  2. 2
    Take from stove and slowly mix jello into hot mixture.
  3. 3
    Keep refrigerated up to one year unless opened, then keeps up to 4 weeks.

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