Tropical Fusion Rhubarb Jam - 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
2 (3 ounce) boxes tropical fusion Jello gelatin

Preparation

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