Rhubarb-Pineapple Jam Recipe - Allrecipes.com
Rhubarb-Pineapple Jam Recipe
  • READY IN 30 mins

Rhubarb-Pineapple Jam

Recipe by  

"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."

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Original recipe makes 7 cups Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2008

My grandma had a bumper crop of rhubarb this year and I was a lucky girl to get about half. So, what to do, right? I thought I'd try freezer jam because I'd wanted to branch out slowly. This recipe was super simple and halved easily. I added about 1/2 tsp. of vanilla. Nothing else was changed. This recipe turned out perfectly. I'm very pleased. I bet this would work well with local Rainier cherries and pineapple as well. EDITED 08/07/08: I made this today with the first pickings of blackberries and a package of strawberries. I used the Blackberry Fusion Jello to thicken it. Woo, is that GOOD! Incredibly easy, too!

Most Helpful Critical Review
Jun 02, 2011

This jam is really easy to make and tastes very good, however, I would not classify this as jam because it is more of a sauce. It would not hold on toast and that is what I consider a jam. I followed the recipe to a t and I'm wondering if anyone can give me tips to make it thicken and be spreadable as a jam should be. cvervi


24 Ratings

May 30, 2010

Followed recipe to a T and came out fantastically!!! I made about 3 weeks ago and my kids devoured it and I have to make another batch. This time I am going to try 1-3oz pineapple jello and one strawberry for a change. Thank you so much for recipe. Oh btw, it is great on zucchini bread!!! Heat up and try over vanilla ice cream. Try on Belgian waffles. Made up a cookie bar with this that turned out great. Mix a box of sugar cookie dough as per directions press into 13 x 9 pan and bake per directions on box. remove from oven and let cool In a med bowl, beat 1 box of cream cheese, 1 box of vanilla instant pudding, and 1 cup of milk until smooth. spread over sugar cookie crust. Spoon rhubarb jam over cream cheese. Put in fridge for 1 hour. Cut into bars. Company and kids LOVED it.

May 19, 2009

I made this today. Had to halve the recipe because I didnt know what 10 cups of rhubarb looked like lol. I got 5 of the Ball Freezer jam containers full of it. My 2 year old daughter is eating the last about 1/2 cup that wouldnt go into the cup right now as I type this. Its like an applesauce consistency and she is loving it.. she just said "Mom... mo?" That is enough proof for me lol.

Oct 19, 2009

This tastes just like the jam my grandmother would make when I was growing up. I've made it and passed out several jars. It was a hit. Thanks for the nice reminder of growing up.

May 14, 2009

I used to make this every year when my children were young. Now I have grandchildren and will make it again this year. Thanks for posting this recipe. I had forgotten it.

Jul 26, 2013

Absolutely delightful. Just a little too sweet, though, so I will reduce the sugar next time. Perhaps a quarter or third of a cup.

Jun 12, 2013

We loved this recipe as is & thought it got nice & jam like. After chilled, it was even thicker. Once we made it & accidently drained the pinapple juice. Definitely thick then. We have also increased the cooking time by 10 minutes, still turned out great. We have froze this too & it was super! Fantastic jam recipe, we will be making every rhubarb season! Thanks!


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  • Calories
  • 49 kcal
  • 2%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 0.5 g
  • 1%
  • Sodium
  • 13 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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