Rhubarb-Pineapple Jam


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.

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
7 cups


  • 10 cups chopped fresh rhubarb

  • 1 (20 ounce) can crushed pineapple, undrained

  • 2 cups white sugar

  • 1 (6 ounce) package strawberry flavored Jell-O®


  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.

Nutrition Facts (per serving)

49 Calories
0g Fat
12g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 56
Calories 49
% Daily Value *
Total Fat 0g 0%
Sodium 13mg 1%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 2%
Total Sugars 11g
Protein 1g
Vitamin C 3mg 14%
Calcium 20mg 2%
Iron 0mg 1%
Potassium 75mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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