Apricot Pineapple Rhubarb Jam  Apricot Pineapple Rhubarb Jam 14293 apricot pineapple rhubarb jam

Apricot Pineapple Rhubarb Jam

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recipe image  Apricot Pineapple Rhubarb Jam 8d2ff1c0d995e2feabe3f549f46d9ef7 l


  • 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


  1. Cleave canned apricots into tiny pieces. Space aside.
  2. Wash and nick rhubarb.
  3. Assign rhubarb, sugar, Truvia®, and pineapple in colossal, heavy sauce pan over medium warmth. Inch continuously for 10 minutes.
  4. Turn warmth to low.
  5. Add Solo® Apricot Cake and Pastry Filling.
  6. Cleave by simmering for 90 minutes, stirring now and again to make obvious pineapple does no longer follow the bottom of the pan.
  7. Carry to a boil. Add gelatin dessert. Inch for one minute.
  8. Grasp a ways off from warmth. Let cool for an hour.
  9. Assign into orderly freezer containers with lids. Let jam assign of residing on counter shelf for 4 hours earlier than striking into the freezer.
  10. Enable jam to sit down down for 20 minutes after taking a ways off from freezer earlier than taking away lid and drinking.

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