This is a quick and easy recipe for your rhubarb from your spring garden. My husband goes through a jar every other day!

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
24
Yield:
6 (1/2 pint) jars
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat. Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time.

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  • After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder. Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath. Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.

Nutrition Facts

174 calories; protein 1g 2% DV; carbohydrates 44.2g 14% DV; fat 0.1g; cholesterolmg; sodium 29.9mg 1% DV. Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/24/2003
We have fixed the amount of rhubarb in this recipe. It should be 5 cups. Read More
(30)

Most helpful critical review

Rating: 1 stars
05/03/2006
Honestly this doesn't even deserve one star. Let me tell you why. So after reading other reviews I decided to cut back on the sugar too. But I only added 2 1/2 cups of sugar to 5 heaping cups of rhubard. Just so I could add more sugar as I wanted. Once it was all cooked down I tasted it to see it to see if I wanted more sugar. It was so sweet I couldn't even eat it it made my teeth hurt. And it still called for mooorrreee sugar. So I went to the store and got five more stalks of rhubarb added that and added the zest of a lemon and lemon juice. I didn't even add the jello for fear of how much sweeter it would be. It is still so sweet no one will eat it. If you actually made the recipe like it called for I can't even imagine. I am going to try and use all the 'jam' I made as a glaze on meat. Move on do not make this unless you like your jam pure sugar with no rhubarb flavor! Read More
(99)
58 Ratings
  • 5 star values: 36
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 6
Rating: 1 stars
05/03/2006
Honestly this doesn't even deserve one star. Let me tell you why. So after reading other reviews I decided to cut back on the sugar too. But I only added 2 1/2 cups of sugar to 5 heaping cups of rhubard. Just so I could add more sugar as I wanted. Once it was all cooked down I tasted it to see it to see if I wanted more sugar. It was so sweet I couldn't even eat it it made my teeth hurt. And it still called for mooorrreee sugar. So I went to the store and got five more stalks of rhubarb added that and added the zest of a lemon and lemon juice. I didn't even add the jello for fear of how much sweeter it would be. It is still so sweet no one will eat it. If you actually made the recipe like it called for I can't even imagine. I am going to try and use all the 'jam' I made as a glaze on meat. Move on do not make this unless you like your jam pure sugar with no rhubarb flavor! Read More
(99)
Rating: 3 stars
05/26/2006
I love the flavor and ease of this jam but it was way too sweet for me. I cut the sugar in half and only used 1 3oz. pkg. of strawberry jello and 1 envelope of Knox unflavored gelatin. I also added 1 quart cut fresh strawberries and cooked it just a few minutes longer (for the berries). With added fruit it yeilded 8 - 8oz jars. Read More
(39)
Rating: 5 stars
07/24/2003
We have fixed the amount of rhubarb in this recipe. It should be 5 cups. Read More
(30)
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Rating: 2 stars
07/24/2003
The first batch I made - came out very sugary. Checked the reviews and found out that the volume of chopped rhubarb changed from 1 cup to 5 cups. So made it again. What a difference! Turned out great. Used crushed raspberries instead of pineapple. Worked great. Let it set - since it doesn't have pectin it takes longer to gel. But very tasty! Read More
(26)
Rating: 4 stars
07/24/2003
I MAKE MANY JARS FOR MY FAMILY. FOR A CHANGE TRY USING RASPBERRY GELATIN AND INSTEAD OF THE PINEAPPLE USE FRESH OR FROZEN THAWED RASPBERRIES. ALSO CAN DO THE SAME WITH BLACKBERRIES Read More
(21)
Rating: 5 stars
05/28/2006
I used two packages of knox gelatin (be sure to soften in water before adding to hot mixture)and one of strawberry jello. This is by far the best recipe for Rhubarb Jam yet so simple to make. Try adding some walnuts too! Ohhhh so good. Read More
(17)
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Rating: 5 stars
07/24/2003
I love this recipe!! This was the first time I've ever made jam and it came out perfect. I had to use strawberries instead of pineapple though. Also I used two tsp. of gelatin and the consistency turned out great! A new favorite in my house! Thanks!!! Read More
(15)
Rating: 5 stars
12/17/2004
Have used froze rhubarb also. And I keep my jam frozen until wanted. Read More
(13)
Rating: 5 stars
08/10/2003
What an easy jam recipe!!This is very tasty.Will make it again.Thank-you. Read More
(10)