This recipe uses rhubarb from your spring garden and is quick and simple. Every other day, my hubby goes through a jar!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 6 (1/2 pint) jars |
Ingredients
- 5 cups chopped fresh rhubarb
- 4 cups white sugar
- 1 (20 ounce) can crushed pineapple, drained
- 1 (6 ounce) package strawberry flavored Jell-O®
Instructions
- In a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat. Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time.
- After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder. Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath. Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.
Reviews
The pineapple adds just the perfect zip to the jam.
I’ve made this recipe for decades. However, I freeze it in plastic bags rather than use the water bath. It is always wonderful.
I first tried this recipe 3 years ago when I moved into a house with 7 giant rhubarb plants. It is my absolute favorite of any jams I make – it’s tart and sweet and flavorful. It’s nust delicious.
Followed the recipe pretty closely. Tasted great
Made twice the recipe because we have way too much rhubarb growing in our yard. My girlfriend loved it. Personally I found that the other ingredients entirely overpowered the taste of the rhubarb. Too sweet for my liking, and the strawberry jello gave it a very artificial taste. I guess it’s just personal preference, but definitely not for me.
This was very easy to make,it was tasty and if you like it more tart;add more Rhubarb or a pkg.of lemon jello.It could be adjusted for individual taste.
I love this recipe! I have made it for years. I double it and add 2 cups of pureed strawberries to it and can it. It makes 16 cups. We love it on pancakes!
Fast and simple…perfect for the busy person who has little time. Got rave reviews from co-workers too!
This turned out amazing – I doubled the recipe and used 7.5 cups of sugar – thanks for sharing!!!
I’m sorry to say this, but this is no rhubarb jam! Wayyyy TOO sweet. I officially made my own recipe, and will be posting it online soon. Rhubarb is sour, so the jam is suppose to be partly sour. I used only 1.5 cups of sugar and non-flavored gelatin (only about 14g). I gave one star, but it doesn’t deserve one or more star, unless you are looking for a too sweet jam that has no taste of rhubarb whatsoever.
If I wanted to spread jello on my toast I would just do that instead of ruining in season, expensive rhubarb. Why did I go to all of the trouble to make something homemade just to use something full of artificial flavours and colours? It is also so sweet it makes me cringe and I am embarrassed to even give it away. Oh well.
I agree with it being a little too sweet, but I made mine with 11 cups of Rhubarb, 4 cups of sugar, 1 (20)oz crushed pineapple, 4 Tbs pectin and 1 (3oz) pk of strawberry gelatin and it turned out great!
Easy / fantastic. I plan to use this one every year. Great on ice cream too!
I doubled this recipe to use up a large amount of Grandma’s frozen rhubarb from last summer. I tried to follow the recipe as close as I could as well as using what I had on hand. I only had one 20 oz. can of pineapple chunks so I whirred it in the blender and just went with the one can. (I was going to add another can of something else but in the end, I didn’t.) I also used sugar free Jello–as that was all I had on hand. Even cutting back the sugar by half was way too sweet. It’ll work because it used what I had on hand but it really is too sweet. Using the one can of pineapple for a double recipe gave me the perfect thickness so I’m glad I went that route. Next time, I might add a little lemon juice for a little more tartness.
I have never cooked with rhubarb before but I didn’t want to see my rhubarb plants go to waste. I tried this recipe and it was so easy and the jam came out perfect and my husband can’t seem to get enough of it.
Really easy & extremely good
Very easy and my hubby liked it. I substituted strawberry jello for fruit feista flavor.
This recipe should call for 10 cups of rhubarb and 2 cups of sugars. Even 2 cups is too sweet for us. I would start with 1 cup and work my way up if you don’t like that real sweet taste. As written I would not give it any stars. There is another recipe on this site.
I have been making this recipe for at least 15 years with a few twists! Like, let it sit with the ingredients except for the jello for 30 minutes and boil for 12 minutes then add the jello and jar. Place it in the jars and when cool I have just kept it in the frig and I have frozen it. Either seemed to work ok. Lois
I substituted frozen strawberries for the pineapple and it has a nice flavor. I also reduced the sugar to 1.5 cups. Good, fast recipe.
Holy Cow can you say sweet. Following this recipe the jam is honestly too sweet to eat. I think it’s using the strawberry gelatin because people that used Knox instead of flavored gelatin seemed to like the recipe.