|This recipe was inspired by Tom Malony who told|
me some time ago when I was visiting my hometown
of Yakutat, Alaska that he just made a batch...
Prep: 15 mins. |
Cook: 20 mins.
2 cups fresh rhubarb, chopped into small chunks
2 cup fresh strawberries, de-stemmed, hulled, and cut into small chunks
2 cups bananas, peeled and cut into small chunks
3 cups granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (3 oz. pkg.) strawberry and banana flavored jello (I use sugar-free)
Sterilize the jars and lids in boiling water for 10 minutes; cool on a clean kitchen towel.
In a large stockpot, stir rhubarb, strawberries, bananas, and sugar while bringing to boil over medium-high heat. Reduce heat to a simmer, and continue cooking for 10 to 15 minutes while occasionally stirring, until rhubarb is tender. Remove from heat, and stir in lemon juice, cinnamon, vanilla, and dry jello mix, until dissolved.
Transfer hot jam with a ladle to sterile jars to process so you can store in pantry (versus refrigerator or freezer). Clean the rims with a damp paper towel before placing lids/rims on. Totally immerse the sealed jars of jam into a boiling water bath, and process for 10 minutes; doing so in batches if need be. Ensure the jars seal by hearing a ping or by hearing a 'dull' tone while tapping on the lids with the end of a butter knife, and store in pantry. – Enjoy!