Recipe by XSTCH3
"This is a quick and easy recipe for your rhubarb from your spring garden. My husband goes through a jar every other day!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chopped fresh rhubarb
1 (20 ounce) can
crushed pineapple, drained
1 (6 ounce) package
strawberry flavored Jell-O®
We have fixed the amount of rhubarb in this recipe. It should be 5 cups.
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!
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.
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!
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
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.
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!!!
Have used froze rhubarb also. And I keep my jam frozen until wanted.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Rhubarb Jam
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: < 1
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make blueberry and rhubarb jam.
See how to make fresh jams and jellies from scratch—in just 30 minutes!
See how to make a wonderfully sweet and tart fruit pie.