Total TimePrep: 35 min. Process: 10 min.
- 5 cups sliced fresh or frozen rhubarb (about 12 stalks)
- 5 cups sugar
- 1 can (20 ounces) unsweetened crushed pineapple, undrained
- 1/4 cup water
- 1 package (6 ounces) strawberry gelatin
- In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18-22 minutes or until rhubarb is broken down, stirring occasionally. Add gelatin; cook and stir until gelatin is dissolved.
- Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.
Editor's NoteThe processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts2 tablespoons: 89 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein.
Oct 18, 2019
I haven't made this jam, but I've used my Great Aunts recipe for years and it has raspberry jello and I cut up fresh strawberry's and add it to it. I only use 3 cups of sugar in mine and the pineapple as well. It turns out really well.
May 26, 2019
I didn't use pectin or any gelatin or water at all......I only used 3 cups sugar, the pineapple and 1/4 cup lemon juice. Now this is a true rhubarb. I added 1 chopped orange bell pepper and 1 extremely diced ghost pepper. WooHoo
Sep 7, 2017
Followed recipe exactly as written (with altitude adjustments). Sickeningly sweet. Made a second batch to make sure I hadn't done something wrong the first time. Nope. Still inedible. Found these reviews and will try one more time using 3 cups of sugar 1/2 the gelatin and the pectin. I have to agree the strawberry overpowers the rest. If it turns out this time I will do an updated review.
Aug 6, 2017
I used 1/2 of the strawberry gelatine and 2 TBSP. Fruit pectin because I didn't want the strawberry to overpower the pineapple and cut back the sugar to 2 cups because we like the tartness of the rhubarb. I found I couldn't taste the pineapple at all and yield was only 4.5 half pints. Really liked it and will increase the ratio of pineapple next time as it is supposed to be Pineapple-Rhubarb Jam.
Jun 25, 2016
Yummy ! I might try mango jello next time instead of strawberry! I also used only 3 cups sugar.
Jun 2, 2016
Awesome! Easy to make. Going to make another batch tomorrow! Thanks for sharing!
May 2, 2015
Excellent!!! Very easy to make. I also used 4 cups of sugar, does not need any more.
May 20, 2014
Simply delicious! Made as directed, was worried it wouldn't set, but left on counter 2 days and set up just fine. Had never used jello in place of pectin before, I canned it, made 6 jelly jars. I'm assuming it took longer to set due to the jello. We've already ate 2 jars in the past week! Definitely a keeper!
May 18, 2014
I also used only 4 cups sugar and that still was plenty. Next time I will try 3 cups. The strawberry gelatin adds sweetness, too. Otherwise this is excellent and I will make it again.
May 8, 2014
Great flavor, the pineapple gets overpowered by the strawberry jello but helps add a little sweetness and acidity to the rhubarb. I made freezer jam (not canned) out of this and it worked great. Also only used 4 cups of sugar and it was plenty sweet