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


1Gather you ingredients to make your jam.
2Cook 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.)
3Add drained pineapple and cook 5 more minutes. Remove from stove and add jello, stirring till it is dissolved.
4Put 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.
5I am pleased to say, that I added a 20 oz. can of drained pineapple and the jam still set up.
6Label 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.
7Nephew Brendan taste testing jams, jellies, preserves and marmalades. He and his brother Noah especially loved this jam.

About this Recipe

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