Real Recipes From Real Home Cooks ®

rhubarb freezer jam

(6 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

I am not sure what my Grammie loved more? ....rhubarb or zucchini. But I know she and Grandpa grew both in the garden every year. I have had my share of rhubarb pie and jam when I was younger but now I am the one preparing the goodies. This jam has wonderful tart flavors of rhubarb & pineapple along with sweet flavors from the strawberry jello. I am so glad I have Grammie's recipe for Rhubarb jam! This is so delicious on a slice of toasted bread, waffles, pancakes or even some vanilla ice cream.

(6 ratings)
yield serving(s)
prep time 15 Min
cook time 20 Min
method Canning/Preserving

Ingredients For rhubarb freezer jam

  • 5 c
    chopped rhubarb
  • 5 c
  • 1 c
  • 1 sm
    can crushed pineapple drained (I used a 20 oz. can)
  • 1 - 6 oz
    strawberry jello (large box) or 2 small 3 oz. boxes

How To Make rhubarb freezer jam

  • 1
    Gather you ingredients to make your jam.
  • 2
    Cook rhubarb, sugar and water until it comes to a boil. It should about 7 - 10 minutes. (I used a potato masher to mash up the rhubarb just a little. It does break down fast though and doesn't need much mashing.)
  • 3
    Add drained pineapple and cook 5 more minutes. Remove from stove and add jello, stirring till it is dissolved.
  • 4
    Put into sterilized jars and place the lids on. I let my jars rest on the counter for about an hour and then stored them in the freezer.
  • 5
    I am pleased to say, that I added a 20 oz. can of drained pineapple and the jam still set up.
  • 6
    Label your jars and make sure you put a date on them. This jam will be good in the freezer up to a year and once opened good only for 1 month.
  • 7
    Nephew Brendan taste testing jams, jellies, preserves and marmalades. He and his brother Noah especially loved this jam.