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Easy Rhubarb Jam recipe with pineapple featured image

Easy Rhubarb Pineapple Jam Made Two Ways

Looking for another great way to use rhubarb? Here are two easy recipes. Both yield delicious results and have a surprise ingredient. Make it today!
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 6 half-pints
Calories 190 kcal

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

The calories given are for one tablespoon serving.
Keyword breakfast, easy recipes, jam, rhubarb