Learn how to make rhubarb jam the simple, no-mess way. Here are two easy recipes for rhubarb jam. Both of them yield delicious results, and both have a surprise ingredient: strawberry jello. Get the step-by-step instructions here and learn how to make rhubarb and pineapple jam today.
Table of Contents
Rhubarb Returns Faithfully Every Year
In my continued quest to use the produce stored in my big freezer from last year, I used some frozen rhubarb to make pineapple rhubarb jam. I’ve written before about my favorite ways to use frozen berries, but I’ve not yet written about rhubarb and rhubarb jello jam. Rhubarb is one of the most faithful returning plants in my garden. Planted years ago by my husband, it resides near the berries in the row of permanent plants in the vegetable garden. Our rhubarb plant is quite vigorous and large. If you are interested in growing rhubarb, check out this list of rhubarb’s best companion plants. You might find that a rhubarb plant would make a great addition to your garden.
I’ve had people tell me they could not grow rhubarb, and I’m always surprised by that. We literally have to do nothing to our rhubarb plant. If you want to feel like a successful gardener, try rhubarb. Ours seems to thrive on neglect. If you have some rhubarb you need to use, this easy rhubarb jam recipe is for you!
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Uses for Rhubarb
If you have never tasted rhubarb, it’s quite sour. I compare the flavor to sour citrus, but there is something distinctly unique. It is often combined with strawberries or some other sweet fruit in crisp recipes. This rhubarb recipe, in addition to the pineapple, has another sweet surprise to tame the rhubarb’s tang. How do you thicken rhubarb jam? With strawberry jello! I actually have two variations of this easy rhubarb jam recipe to share with you today. I used frozen, chopped rhubarb, but you could use fresh, if you have it.
The Backstory of These Easy Rhubarb Jam Recipes
My dear, late mother-in-law had a close friend who shared recipes. That friend has now passed away, and I’m so thankful that I was the recipient of these excellent rhubarb jam recipes she shared. Both are rhubarb jam with jello recipes and have similar ingredients. One calls for more rhubarb and takes less stirring time (Easy Recipe for Rhubarb Jam Number 2). Easy Rhubarb Jam Recipe Number 1 calls for an entire can of crushed pineapple, and I would rather use up a whole can of something. If there is a partial can of something left, I sometimes have trouble finding ways to use the remainder. Anybody else have that issue? You can decide which one of these rhubarb strawberry pineapple jam recipes looks best to you.
Supplies
This easy rhubarb jam recipe is ideal for canning, and it’s defnitely something you would not be able to find in stores. If you are wondering if canning your own jam is worth it, I think it depends on whether or not you are canning your own produce or if you have to buy the produce. Since I have a vigorous rhubarb plant that produces many rhubarb stalks, this canning recipe is an economical way to make some unique jam for gifting. We also enjoy eating it ourselves! Each rhubarb jam with strawberry jello recipe variation makes about 6 half-pints, so here is the equipment you need to assemble beforehand. You will need:
6 half-pint canning jars, lids and bands
A large boiling water bath canner
A small metal saucepan with lid (for heating the jar lids)
A large stockpot
A large ladle like this one (for putting the rhubarb jam with pineapple into jars)
1 set of canning tools (optional, but these sure have made canning easier)
Preparation
Set six canning bands (some call them rings) aside, near where you will be filling the jars with rhubarb pineapple jam with strawberry jello.
Place the six glass jars in the water bath canner. The water should cover the jars by at least an inch. Turn the heat to medium-high.
Place six jar lids in the small saucepan with enough water to cover the lids. Cover the pan and heat the water on low. I’ve always been told not to let the water come to a boil. Now it’s time to make the easy rhubarb jam!
Ingredients for Easy Rhubarb Jam Number 1
5 cups rhubarb, chopped into 1-inch pieces (or smaller, if you prefer)
5 cups sugar
1 cup water
1 20-ounce can crushed pineapple, drained
2 3-ounce boxes strawberry jello
Directions for Easy Rhubarb Jam Number 1
Here’s how to prepare rhubarb for jam. Chop rhubarb stalks into 1-inch (or smaller) pieces. Do you have to peel rhubarb for jam? No, and that’s a huge plus. Combine the rhubarb, sugar, and water in the large stockpot.
Bring to a boil over medium-high heat (if you are in a hurry, you may turn the heat up to high, but keep stirring). Boil hard for ten minutes, stirring constantly. The mixture will thicken and have a syrup-like consistency.
Drain the crushed pineapple and add to the stockpot. Return the mixture to a boil. Boil for five minutes. Remove from stove and stir in two boxes of strawberry jello. Stir until the jello is dissolved. Makes 6 half-pints.
Filling the Jars
Using tongs, if you have them, lift hot jars out of hot water. I usually place mine in the sink. Next to the sink, I place my trusty wooden breadboard. You can use a cutting board or something similar to protect your counter. Bring the pot of hot jam over and place it next to the jars. Ladle hot jam into jars, leaving 1/4 inch headspace. Once all jars are filled, wipe jar rims.
Place lids on jars and place bands on jars. Adjust until they are fingertip tight.
Processing the Filled Jars
Place jars (using a jar-lifter, if you have one) in the hot water bath in the canner. Water should cover the jars by at least one inch. Bring the water to a boil and process the jars for 15 minutes, adjusting for altitude. When processing is done, remove the jars (again using a jar-lifter, if you have one) and place on a towel to absorb the drips and to cool.
Checking the Seal
If all has gone as it should, you should hear the jars seal as they cool. When they are cool, press the center of each lid. They should not flex. Label and store the jars in a cool, dry place. The quality is best if used within 18 months. Refrigerate any jars once opened. So delicious!
Easy Rhubarb Pineapple Jam Made Two Ways
Equipment
- 6 half-pint canning jars, lids and bands
- Large boiling water bath canner
- Small metal saucepan with lid
- Large ladle
- 1 set of canning tools (optional)
Ingredients
- 5 cups rhubarb chopped into 1-inch pieces (or smaller, if you prefer)
- 5 cups sugar
- 1 cup water
- 1 20-ounce can crushed pineapple, drained
- 2 3-ounce boxes strawberry jello
Ingredients for Rhubarb Jam Option 2
- 6 cups rhubarb chopped into 1-inch pieces (or smaller, if you prefer)
- 5 cups sugar
- 1 cup crushed pineapple with juice
- 2 3-ounce boxes strawberry jello
Instructions
- Chop rhubarb stalks into 1-inch (or smaller) pieces.
- Combine the rhubarb, sugar, and water in the large stockpot.
- Bring to a boil over medium-high heat (if you are in a hurry, you may turn the heat up to high, but keep stirring).
- Boil hard for ten minutes, stirring constantly. The mixture will thicken and have a syrup-like consistency.
- Drain the crushed pineapple and add to the stockpot. Return the mixture to a boil.
- Boil for five minutes. Remove from stove and stir in two boxes of strawberry jello.
- Stir until the jello is dissolved.
- Using tongs, if you have them, lift hot jars out of hot water.
- Bring the pot of hot jam over and place it next to the jars.
- Ladle hot jam into jars, leaving 1/4 inch headspace. Once all jars are filled, wipe jar rims.
- Place lids on jars and place bands on jars. Adjust until they are fingertip tight.
- Place jars (using a jar-lifter, if you have one) in the hot water bath in the canner. Water should cover the jars by at least one inch.
- Bring the water to a boil and process the jars for 15 minutes, adjusting for altitude. (Add 5 minutes if above 1,000 feet in elevation.)
- When processing is done, remove the jars (again using a jar-lifter, if you have one) and place on a towel to absorb the drips and to cool.
- When they are cool, press the center of each lid. They should not flex.
- Label and store the jars in a cool, dry place. The quality is best if used within 18 months. Refrigerate any jars once opened.
Instructions for Rhubarb Jam Option 2
- Chop rhubarb stalks into 1-inch (or smaller) pieces.
- Combine the rhubarb, sugar, and crushed pineapple (with juice) in the large stockpot.
- Bring to a boil over medium-high heat (if you are in a hurry, you may turn the heat up to high, but keep stirring).
- Boil hard for ten minutes, stirring constantly.
- Remove from heat and stir in two boxes of strawberry jello. Stir until the jello is dissolved.
- Fill jars with jam and process according to the directions given above.
Notes
Ingredients for Easy Rhubarb Pineapple Jam Number 2
6 cups rhubarb, chopped into 1-inch pieces (or smaller, if you prefer)
5 cups sugar
1 cup crushed pineapple with juice
2 3-ounce boxes strawberry jello
Directions for Easy Rhubarb Pineapple Jam Number 2
Chop rhubarb stalks into 1-inch (or smaller) pieces. Combine the rhubarb, sugar, and crushed pineapple (with juice) in the large stockpot. Bring to a boil over medium-high heat (if you are in a hurry, you may turn the heat up to high, but keep stirring). Boil hard for ten minutes, stirring constantly. Remove from heat and stir in two boxes of strawberry jello. Stir until the jello is dissolved. Fill jars with jam and process according to the directions given above.
One Last Quick Tip
Sometimes when I am getting ready to make this strawberry rhubarb jam with jello, I look on the pantry shelf and only have pineapple chunks instead of crushed pineapple. Has this ever happened to you? Here’s my quick solution: Drain the pineapple juice from a can of pineapple chunks. Quickly process the chunks in a little mini-food chopper, like this one.
I received a chopper like this for a wedding gift, and have used it many times over the years. It’s very handy for chopping nuts as well. If someone asks you for a wish list at Christmas or for your birthday, this is a handy little kitchen gadget to keep in mind.
Other Fabulous Recipes to Make Use of Fresh Garden Produce
If you are looking for other excellent rhubarb ideas, three of my favorite recipes are tangy rhubarb orange jam, rhubarb blueberry coffee cake and blueberry rhubarb crisp.
You might also like to try Easy Raspberry Blueberry Jam or Easy Blueberry Syrup. Not a fan of seeds in jam? Try this recipe for seedless raspberry jam. It’s a fabulous way to use fresh or frozen berries!
Are You Now Craving Delicious Rhubarb Jam?
I think I’m going to go have some on a buttery, toasted English muffin. This strawberry rhubarb jam with jello and pineapple is also a wonderful topping for ice cream. It’s also a fabulous topping for scones at an afternoon tea party. Make chocolate chip zucchini bread even more special with this rhubarb jam spread on top of a slice. If you decide to try this strawberry rhubarb pineapple jam recipe, I’d love to know your favorite way to use rhubarb jam.
Other Canning Ideas
Homemade canned goods make excellent gifts for the holidays or for gift baskets any time of the year. If you are a fan of home canning, in addition to this rhubarb jam with jello and pineapple you might want to try making canned blackberry syrup or canned raspberry syrup. If you like canned jam, you could make some orange rhubarb, seedless raspberry, blueberry lemon, or raspberry blueberry jam. Looking for a way to use an abundant apple harvest? Make some delicious canned applesauce. There are many possibilities!
More Food Inspiration
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I hope you enjoy making strawberry rhubarb pineapple jam made with jello, and may all of your canning endeavors meet with great success!
Lisa Mitchell is a wife, mom, and school librarian who likes to create and share recipes, often using fresh ingredients from her family’s small Pacific Northwest farm. To learn more about what this website has to offer, click on over to the Welcome page.
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So good. But. If I was to cut the sugar in half would it come out the same? Just some family don’t care for it so sweet
Thank you
You could try cutting down on the sugar. The consistency might not be as thick, but maybe that doesn’t matter. If you give it a try, I’d be interested to know how it turns out.
Can I make this with stevia instead of sugar?
I have never tried this recipe with stevia. It would seem that sugar free Jello might work well. If you try making this recipe with stevia, I would like to know how it turns out. To get an idea of how much stevia you would need, read my post about growing and using stevia.
I made this recipe but left in the pineapple juice without draining it and left out the 1 cup of water because I discovered, after draining the pineapple, it contained just 1 cup of juice. I decided to not waste it and give my jam more flavor.
Great idea! Even if someone has less than one cup of juice, water may be added to make one cup of liquid. Thanks for sharing your successful rhubarb pineapple jam experiment.
I know you can use sugar free jello but can you use substitute sugar instead of “real” sugar?
I am not sure if the rhubarb jam would set. If you try it, I would be interested to know your results.
I had seen a rhubarb jam recipe with cherry Jello, and I thought that was crazy. Then I see this recipe and thought I’d give it a try after reading other comments. I also seen a comment that they wondered if you could use sugar-free Jello so that even made me think about it more. This recipe is easy but most of all it is so wonderful, I also used the sugar-free Jello, and it worked out amazing. Thank you so much for sharing this recipe (Lisa) it is a wonderful jam recipe.
Oh, I am so glad that the sugar-free Jello with this rhubarb pineapple jam worked well. That is really good to know, and I appreciate you taking the time to share a comment about it so now others will know as well.
I am trying it with orange jello just because that is what I have.
Great idea! I would love to know how the orange jello rhubarb jam recipe turns out.
Yummy, I didn’t follow the steps exactly on my first batch. I’m hoping it sets up ok. I boiled all the ingredients together. On my serving batch now. Thank you for sharing!
Second batch **
You are most welcome! I hope both batches turn out well.
Thank you so much for this easy rhubarb jam recipe. Even people who hate rhubarb love this jam, ie. my grown children! I am so happy to be able to use more of my rhubarb as it came from my Dad’s garden in Connecticut all the way to Colorado on an airplane in my checked bag after he passed away. I thought it hadn’t made it through the winter that first year but I was thrilled to see it pop through the snow! It’s a wonderful reminder of my Dad and his garden.
What an inspiring story of how you came to have rhubarb growing in your garden. You are welcome for the recipe. I am blessed to be able to look around and see plants in my garden that were given to me by dear ones who are no longer with us. I agree, it is very special.
Thanks for this recipe. I made it today, I’ve never heard of jam made with jello just pectin. Excited for the turnout! How long does it take to thicken?
The rhubarb jam should be fully thickened when cooled to room temperature after the canning process is complete. Hope this helps!
Hi, Just found your article when I was looking for making Jam Recipe with Pineapple suitable for summer. Very well written and worth reading this article. I like the idea of Rhubarb with pineapple which I am planning to take this jam with my Colleagues for our coming dry picnic trip.’
Wish to see more in coming days
Thank you so much! I appreciate your kind words, and I hope you like the recipe.
This looks delicious!!
I love Rhubarb strawberry jam but have never tried to make it.
This is a great , easy to follow, recipe!
I hope you get to try it. If you have some rhubarb around, it’s a great way to use it.
So there is no need to over tighten the rings?
No, just finger-tight. I know the canning kits come with jar band wrenches, but I have always read that there is no need to tighten more than with just the usual strength of your fingers.
Just asking..can sugar free jello be used in making jam??
Great question! I think it should work, because the reason for the jello in this recipe is not for its sugar content but for its thickening properties. The recipe already has a lot of sugar in it, so I think you should try it. I never have, so if you do try using sugar-free jello, would you mind reporting back to me with the results? I’ll add your question and answer to my blog post after you try the experiment. Thanks in advance for testing it out.
Can I steam can this recipe? I am new to canning and I was advised that somethings HAVE to be water bathed. Thanks! I am an avid rhubarb consumer. I have 2 beautiful plants that have made me some beautiful pies, custard tarts and cookie bars, but I am looking to expand in to jams. Thank you so very much!
By steam canning do you mean pressure canning? Here’s some info I found from PickYourOwn.org: “You should be water bath canning jams and jellies, not pressure canning. … If you only have a pressure canner, don’t fret: you can use your pressure canner as a water bath canner; just don’t seal it up, so it does not pressurize. And then only 5 minutes in the canner. Jam only needs 5 minutes, no more than 10!” I hope your rhubarb jam is a great success!
I’ve never tasted rhubarb. This jam sounds delicious. Rhubarb is something I have never grown in my garden. Maybe I need to try to grow some.
I highly recommend rhubarb. If I knew how to divide it and have it survive shipping, I’d send you some!=)
This looks so good! I will have to try it out. Thanks
I’m glad you think it looks good. Have fun trying it!
This jam looks amazing! I also have a rhubarb plant which thrives on neglect so I will have to give this recipe a try! Thank you so much for the great idea! 🙂
Gotta love those plants that thrive on neglect! You are welcome for the idea.
Okay, I’ve never tasted rhubarb jam. Silly me! This recipe makes me want to make my own rhubarb jam! Looks yum! Thank you for sharing this!
I hadn’t ever tasted rhubarb jam before trying this recipe. I’m glad you think it looks good!
I’ve always been a bit scared of making jam, but this looks easy! My boyfriend has jam every day with his toasts and loves rhubarb so I’ll be trying this soon!
These look great!!! Your post is super timely as well. My mom’s garden is filled to the brim with rhubarb, so she’s been baking with it all week. I’m definitely sending her this post.
Oh, awesome! How nice that she already has a lot of uses for rhubarb.
This has taken me back to when my grandma was alive! She loved rhubarb, thank you for sharing!
You’re welcome! It sounds as if you have some fond rhubarb memories.
Thank you for the thorough details! My husband LOVES rhubarb, so I know what I will be making for his birthday.
Nice! I’m glad you’ll be able to use it.
Can I just use the whole can of crushed pineapple with the juice and no water or will this mess up the recipe?
What I would do is drain the crushed pineapple into a measuring cup to see how much juice you get. If it’s less than one cup, add enough water to make one cup, then add to the pot. That’s a good idea, and a great way to use the juice.
This looks great I never made jam before from scratch but your garden always inspires me for when I own my own home one day !
Thanks for the kind words. I’m glad you find my garden inspiring!
It looks like a very tasty jam! Here in Austria, they use to make a special rhubarb cake, I never have made it myself but I love to eat it!:)
Mmmmm…rhubarb cake sounds delicious. Thanks for the idea!
Every year we have rhubarb in our garden that was planted by the previous owner of our house. I never know what to do with it and usually, just let it die in the ground. I’m totally going to use it this year now! Thanks for the recipe!!
You’re welcome! I’m so glad you’re going to give the recipe a try.
It would have been helpful if you had mentioned what size can the crushed pineapple is.
Thank you! It’s a 20 ounce can, and I will add the size right now. I appreciate the feedback.
Pinterest has great recipes also, trying this one now, make the refrigarator jam a few hours ago
It would be great to get your opinion of this rhubarb jam recipe compared to a freezer rhubarb jam version. I hope it turns out well!
This looks like some great jam. My husband loves rhubarb, so I will have to make a batch of this for him. I bet it would be fantastic on some homemade bread.
Yes it would be! I’ve been eating loads of it on scones.=)