Rhubarb Jam With Fruit

Cindi Bauer


I got this recipe from a friend about 30 years ago, 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.

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8 (half pints)
Stove Top


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


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

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