We love this recipe - I made this last year for family, friends, gifts, and for us. Received great comments from all and requests for the recipe. My dad and nephew are continually wanting to trade their empty jelly jars for a new full one. I too have substituted 1 cup frozen, unsweetened fruit (to match whatever jello I'm using) for pineapple for variations. Thank you - I'll be using this as my standard rhubarb & fruit recipe. Thanks

Vile. Real rhubarb jam and jelly doesn't involve crushed pineapple and strawberry jello to mar the taste of the rhubarb. A friend of mine made this and we tossed it. Made a real jam from scratch the next day.

This was simple, quick and delicous. Thanks for a great recipe!

This jam is an old family favorite! My mom always made it with rhubarb from the garden. It is sweet, but I was expecting it to be because I had it so many times before. VERY easy and yummy! You can substitute different flavors of jello and add different fruits too for variety (for example I might cut back on the rhubarb and add strawberries or raspberries).

This is the jam that one of my grandmothers used to make when I was little. She called it Rhubarb-Pineapple jam but it was the same as this. I was so happy to find this recipe. I've never made jam before so this was my first try. So far it tastes great, but it doesn't seem to be as good as my Grandma's...might just be in my head though. Anyway, I didn't use as much sugar as was called for and I switched most of it for Splenda.

This is a great recipe for a quick jam. I've always known this as "Sunshine Jam" when my mom made it when I was growing up. I love this on toast.

I made this recipe for the first time and it tasted great and my husband loved it too. I don't like rhubarb but it was very delicious. Thanks

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 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.

SO EASY!! Even if you've never made jam or done any canning before, you can do this recipe! I was a little worried that it would be too sweet since a couple other reviewers said it was but it is PERFECT!! My son, who loves strawberry rhubarb jam ever since someone gave us a jar as a gift, thinks I am the greatest since I can now make his favorite jam!! I will be making this jam all summer! Thank You!

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!

great.. amazing not just as a jam but it's fantastic on pork as a glaze... no fooling!

This is the best Rhubarb jam I have ever tasted. We can't stop eating it. It is also so simple to make it's unbelievable. I will be planting more rhubarb next year!

I thought this was pretty good jam and liked the combination of fruit. I did cut back on the sugar some and still found it too sweet for my taste. Will add more rhubarb and less sugar next time. Jars sealed properly and the texture was good.

Five stars because family loved it. Got about 6 regular jars worth, as recipe says. Froze three container's worth in plastic containers and filled 3 (unsterilized, but washed by hand) jars with the hot jam liquid and stored the jars in fridge. Jars seal themselves if mixture is hot enough, I did not know that, so don't let it cool down too much before you put it in the jars. The jam gets quite thick in the fridge, almost a solid hunk, but you can spread it. One complaint - I would like more rhubarb flavour from a rhubarb jam, it's quite sweet and tastes more of the jello or the pineapple...but it does taste GOOD. Maybe reduce sugar or try a less sweet jello flavour? Add more rhubarb? I'll mess around. So much rhubarb to use, anyways...

I made this recipe last year (my first time making anything with rhubarb) and my family went through 12 jars in under 2 months, even my mother in law was impressed. It is the best recipe that I have ever found for jam or jelly.

My batch turned out great! Everyone loves it. I cut the sugar back by about 1/4 cup so that there's a little tartness. I'm now going to try a batch with a different jello flavour.

Have used froze rhubarb also. And I keep my jam frozen until wanted.