Rhubarb-Pineapple Jam recipe

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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®

Nutrition Info

49.1 calories
carbohydrate: 12.3 g
cholesterol: : -
fat: 0.1 g
fiber: 0.5 g
protein: 0.5 g
saturatedFat: : -
servingSize: -
sodium: 13.2 mg
sugar: 11.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

7 cups

Recipe Note

This easy recipe includes rhubarb, crushed pineapple, sugar, and strawberry gelatin, and takes about 30 minutes total to make. I like to use it as a freezer jam since it works so well. You can have fresh rhubarb jam anytime of the year.

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