Rhubarb Freezer Jam

Kim Biegacki


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.


★★★★★ 5 votes

this made 6 1/2 pints for me
15 Min
20 Min


  • 5 c
    chopped rhubarb
  • 5 c
  • 1 c
  • 1 small
    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.

Printable Recipe Card

About Rhubarb Freezer Jam

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy For Kids

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