Heavenly Jam Food

NOVA SCOTIA HEAVENLY JAM

Nova Scotia Heavenly Jam image

This is sooo good. I have this on a recipe card and don't know where it came from, but the name on the card is L. Gillis. Thanks L. We've enjoyed this for years!

Provided by IslandGirl

Categories Sauces

Time 2h55m

Yield 8 pints

Number Of Ingredients 4

Ingredients

5 cups rhubarb
5 cups sugar
1 can pineapple (crushed or cubed)
1 1/2 packages strawberry Jell-O gelatin dessert

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.

Nutrition Facts : Calories 596.5, Fat 0.2, SaturatedFat 0.1, Sodium 78.1, Carbohydrate 152.3, Fiber 2.4, Sugar 146.4, Protein 2.3

HEAVENLY JAM

Heavenly Jam image

This is an old recipe that has been in my family for a very long time. Again, as in many Mennonite recipes the measurements aren't exact since it's hard to expect how many cups chopped fruit with be. You will need equal cups for sugar to cups of fruit. Ex. 4 cups of fruit and 4 cups of sugar.

Provided by BK GeeGee

Categories Fruit

Time 10h

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

6 apples
6 pears
6 peaches
2 oranges
1 lemon
1/3 cup maraschino cherry

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.

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