Tropical Fusion Rhubarb Jam

Cindi Bauer


Rhubarb, sugar, canned crushed pineapple, maraschino cherries, and 2-(3 oz.) boxes of Tropical Fusion Jell-O Gelatin, make up this wonderful tasting jam. Note: Cooking this jam is between 25-30 minutes.

☆☆☆☆☆ 0 votes
7 (half pint jars)
Stove Top


6 cups
finely chopped rhubarb
4 cups
granulated sugar
1 (8 oz.)
can crushed pineapple, undrained
1/2 cup
chopped maraschino cherries
2 (3 oz.)
boxes tropical fusion jell-o 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.
4Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
5Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes.
6Turn off the stove, and add the dry gelatin powder; mix well.
7Transfer the jam to the sterilized glass jars; and cover the jars with the lids.
8Cool the jam to room temperature, before storing it in the refrigerator or freezer.