Jam aux Rhubarbe et Ananan

Ingredients:

8 cups rhubarb cit into ½ inch pcs

2 cups pineapple chopped into ¼ inch cubes

4 cups sugar

Method:

·    In a large sauce pan combine rhubarb and pineapple and simmer over low heat until the juices begin to form

·    Turn heat up and bring to a boil, uncovered for about 15 minutes while stirring frequently to prevent sticking

·    you may need to add ½ cup water to the rhubarb pineapple mix if your finding it a little dry

·    Add sugar bring back to a boil, uncovered for 25 minutes or so until it has reached the jam state

·    Pour into hot sterile mason jars

·    Cool slightly and seal

If you find that your rhubarb is lacking in colour, you can add some grenadine syrup to the end of the cooking process