Tropical Fusion Rhubarb Jam

• 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

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

rhubarb, granulated sugar, pineapple, maraschino cherry, fusion jello gelatin

Taken from www.food.com/recipe/tropical-fusion-rhubarb-jam-492966 (may not work)