Pineapple Rhubarb Jam Recipe 

How to Make Cooked Rhubarb Pineapple Jam

This old-fashioned, easy, quick and amazing Pineapple Rhubarb Jam Recipe is made with strawberry gelatin ("Jello").

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This is a great recipe to make with your's basic and fun!

A great topping to top their toast, pancakes, waffles, scones, muffins, or ice cream, and more!


5 cups rhubarb, chopped into 1/2" pieces
3 cups granulated sugar
1 can (19 oz. size) crushed pineapple (with juice)
2 pkges. (3 oz. size) strawberry flavoured gelatin (example: "Jello")


In a large non-reactive pan, combine the rhubarb, sugar, and the pineapple (with the juice).

Simmer for about 20 minutes, until rhubarb is tender.

Remove the mixture from the heat and stir in the strawberry flavoured gelatin, mixing until thoroughly dissolved.

Cool the mixture slightly and pour into sterilized, hot jars.

Seal and process the filled jars in a Boiling Water Bath, or according to manufacturer's directions.

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Did You Know?

The seed pods and flower stalks that rhubarb plants produce from time to time, in the Spring, should be removed as soon as they appear.

I think that these seed pods and flowers of the rhubarb plant are simply amazing!

They are so large and beautiful, that I really dislike removing them.

Some people have included them in a flower arrangement. :)

GO to Rhubarb Flowers

If they are allowed to continue to grow and go to seed, the plant stalks will suffer, because the plant will direct it's energy to the seed pod and flowers, and not to the stalks.

This would result in a reduced amount of rhubarb harvest.

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