Nova Scotia Heavenly Jam Recipes

Steps:

• Combine the rhubarb and sugar.
• Let stand several hours until sugar is completely dissolved.
• Add pineapple and cook for 20 minutes.
• Remove from heat and add the jello.
• Just the dry jello, don't make it up.
• Stir for 5 minutes.
• Bottle while still hot.

Steps:

• Wash the oranges and lemons and slice thinly. Put them in a pot with just enough water to cover the fruit. Let it stand in the water overnight. Don't drain the water but cook them in it until they're soft. Wash and peal the remaining fruit. Add to the citrus mixture starting with the firmest fruit first. Cook a bit longer until all the fruit is tender. Measure the fruit and add equal amounts of sugar to the fruit. Boil it slowly until it's thick like a syrup. The jam with thicken more as it cools. Stir in quartered maraschino cherries for colour. Pour into hot sterilized jam jars and seal with the lid. The lids should pop on their own if the jars were hot prior to pouring the jam into them.