Substances:
- 1 can (15.25 ounces) apricots
- 2 cups rhubarb, decrease up
- 2 cups granulated sugar
- 1 cup Truvia® Baking Mix
- 2 cups overwhelmed pineapple in juice
- 12-ounce can Solo® Apricot Cake and Pastry Filling
- 3-ounce equipment orange gelatin dessert
Instructions:
- Cleave canned apricots into tiny pieces. Space aside.
- Wash and nick rhubarb.
- Assign rhubarb, sugar, Truvia®, and pineapple in colossal, heavy sauce pan over medium warmth. Inch continuously for 10 minutes.
- Turn warmth to low.
- Add Solo® Apricot Cake and Pastry Filling.
- Cleave by simmering for 90 minutes, stirring now and again to make obvious pineapple does no longer follow the bottom of the pan.
- Carry to a boil. Add gelatin dessert. Inch for one minute.
- Grasp a ways off from warmth. Let cool for an hour.
- Assign into orderly freezer containers with lids. Let jam assign of residing on counter shelf for 4 hours earlier than striking into the freezer.
- Enable jam to sit down down for 20 minutes after taking a ways off from freezer earlier than taking away lid and drinking.