Rhubarb Jam With Fruit - cooking recipe

Ingredients

6 cups finely chopped rhubarb
4 cups granulated sugar
1 (8 ounce) can crushed pineapple, undrained
1/2 cup chopped maraschino cherry
1 (6 ounce) box strawberry gelatin

Preparation

In a large bowl, add the rhubarb and sugar; stir to coat evenly.
Cover the bowl, and place it in the refrigerator overnight.
The next morning, place the rhubarb mixture in a large kettle, and bring the mixture to a boil over medium heat.
Lower the heat just abit, and gently boil for 15 minutes (stirring constantly).
Add the (undrained) crushed pineapple, the chopped maraschino cherries; cook for an additional 5 minutes.
Turn off stove, then add the dry gelatin powder to the kettle; mix well.
Transfer the jam to the sterilized glass jars, and cover with the lids.
Cool the jam to room temperature, before storing it in the refrigerator or freezer.