The first to disappear from any of our dinners are typically the delectable beef cubes that offer a variety of flavors. If preferred, it may be served with white Jasmine or Thai sticky rice on a bed of lettuce, onions, and tomatoes.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 56 |
| Yield: | 7 cups |
Ingredients
- 10 cups chopped fresh rhubarb
- 1 (20 ounce) can crushed pineapple, undrained
- 2 cups white sugar
- 1 (6 ounce) package strawberry flavored Jell-O®
Instructions
- Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.
Reviews
Love this recipe. I added 1/2 teaspoon of vanilla and used 1/2 and 1/2 strawberry and raspberry jello. It turned out great.
My husband loves it. I made it yesterday. It is very delicious. Next to make I will try less 1 cup sugar as the gelatin have sweet in it. But it is very very good jam.
I make this every year when the rhubarb is on. It is our favorite. I like to use different flavors of red jello. Our favorite is cherry.
This is fantastic! I packed in 10 cups of rhubarb and I chopped it in my food processor. Then I cooked it for an extra 10 or 15 minutes. I also didn’t want to keep this in the fridge or freezer so I canned it in a hot water bath for 5 minutes. Will definitely be making this again.
Worked great to use up last seasons rhubarb. Jelled, soft texture.
I finally remembered that this wasn’t the recipe I wanted to make. I did make this with no changes ans it was tasty and easy, but now I remember that the recipe that I wanted had pectin in it, not jello. Better luck with next years harvest.
This is a fantastic recipe. The car combination of rhubarb and pineapple is sensational. A very easy recipe. The constituency is beautiful. Not to runny but not to firm. Just perfect. I’ll be making this again
I didn’t have strawberry jello so used raspberry and only used 1 cup sugar and also used low-sugar sure-jell which made it too thick and seemed too sweet too. My mistake. It still works.
Was easy to make and loved the taste
Only change I made, was to only make one jar. Friend gave me one + cups. It’s wonderful. Can’t wait for my rhubarb to grow.
I split the fruit…5 cups rhubarb and 5 cups frozen strawberries
This recipe is awesome!! I added the vanilla as well and wow! Yum Yum!!
Made just as recipe stated and turned out great, thanks for sharing your recipe.
Absolutely delightful. Just a little too sweet, though, so I will reduce the sugar next time. Perhaps a quarter or third of a cup.
We loved this recipe as is & thought it got nice & jam like. After chilled, it was even thicker. Once we made it & accidently drained the pinapple juice. Definitely thick then. We have also increased the cooking time by 10 minutes, still turned out great. We have froze this too & it was super! Fantastic jam recipe, we will be making every rhubarb season! Thanks!
I would TOTALLY recommend this recipe. Easy to make, way lower in sugar than any other recipe I’ve ever seen! Nice tartness, a bit sweet, very yummy!
This was my first time making rhubarb jam. It is so simple and it tastes GREAT!!
This is super easy and very tasty too, but I would have to agree with others that it could be a little thicker. Not quite runny, but not as thick as I would prefer. Definately using this recipe again though 🙂
Very good I’m very pleased with this recipe and everyone that i have given a jar have only said good things about it and have asked for the recipe.
Amazing!!! This was my first time making jam and canning and everything turned out perfect! I made this as gifts for my bridal shower and it was a big hit! I followed the recipe exactly for one batch and cut back on sugar for the second. Both were Amazing and the color is absolutely beautiful on toast! Next time I might try some with apple or blueberry or both! Thank you for sharing!
What a great and easy recipe for jam and it tastes so good on toast or ice cream. Its a delicious way to cut my rhubarb yield every spring in half. Thanks for the recipe!