Pineapple and Rhubarb Jam

 

 

 

1 lb Pineapple

3 lbs Sugar

1 lb Rhubarb

1/8 pint Water

½ bottle Certo

 

 

 

1.         Slice finely or chop rhubarb but do not peel, cut pineapple finely and

mix the fruit with water.

 

 

 

2.         Bring to the full rolling boil, stirring occasionally, before and while

boiling, and boil hard for 1 minute.

 

 

 

3.         Remove from the heat and stir in the Certo and then stir and skim for 5

minutes to prevent the fruit from floating.

 

 

 

4.         Pour quickly and cover in the usual way.