Rhubarb Pineapple Jam - cooking recipe

Ingredients

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

Preparation

Combine rhubarb, pineapple and sugar in a large saucepan.
Heat and stir on low until sugar is dissolved.
Bring to a boil.
Boil uncovered for 30 minutes, stirring often.
Skim foam if needed.
Stir in pectin and bring to a full rolling boil.
Boil hard for 1 minute.
Remove from heat.
Skim off foam.
Pour into hot sterilized half pint jars leaving 1/4 inch head space.
Wipe rims, seal and screw on bands.
Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
Remove and let stand on a clean towel-check seals and label.
Store for up to 1 year in a cool dark place.