Rhubarb Jam

We finally made rhubarb Jam last week.  I have been wanting to make it for a while, but never got the chance.  I got this recipe from STARAJOY at allrecipes.com.  It turned out great.  My son ate it on ice cream and loved it (and he doesn’t like pineapple!)   It is very easy to make so if you have an abundance of Rhubarb, give it a try!

Rhubarb Jam


  • 10 cups chopped fresh rhubarb
  •  1 (20 ounce) can crushed pineapple, undrained
  •  2 cups white sugar
  •  1 (6 ounce) package strawberry flavored gelatin


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.

I used raspberry jello since I made so much strawberry jam already.  Everyone liked it!  My son couldn’t believe he had eaten pineapple & didn’t know it!  I will definitely be making it again!  Hope you have a chance to give it a try.


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