Real Recipes From Real Home Cooks ®

rhubarb jam with fruit

Recipe by
Cindi Marie Bauer
Marshfield, WI

I got this recipe from a friend, and after the friend had also given me an abundance of rhubarb from her garden. This is a very easy jam to make. I love the added crushed pineapple, and maraschino cherries in this jam.

yield 8 (half pints)
method Stove Top

Ingredients For rhubarb jam with fruit

  • 6 cups
    finely chopped rhubarb
  • 4 cups
    granulated sugar
  • 1 (8 oz.)
    can crushed pineapple, undrained
  • 1/2 cup
    chopped maraschino cherries (l just cut the cherries in half)
  • 1 (6 oz.)
    box strawberry gelatin

How To Make rhubarb jam with fruit

  • 1
    In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  • 2
    Cover the bowl, and place it in the refrigerator overnight.
  • 3
    The next morning, place the rhubarb mixture in a large kettle, and bring the mixture to a boil over medium heat.
  • 4
    Lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
  • 5
    Add the undrained crushed pineapple, the chopped maraschino cherries, and cook for an additional 5 minutes.
  • 6
    Turn off the stove, then add the dry gelatin powder to the kettle; mix well.
  • 7
    Transfer the jam to the sterilized glass jars, and cover with the lids.
  • 8
    Cool the jam to room temperature, before storing it in the refrigerator or freezer.