Rhubarb Freezer Jam
Servings Prep Time
41/2 pints 30minutes
Cook Time
20minutes
Servings Prep Time
41/2 pints 30minutes
Cook Time
20minutes
Ingredients
  • 4cups rhubarbtrimmed and cut into 1″chunks
  • 4cups sugar
  • 114 oz can crushed pineapple(398 ml)
  • 13 oz pkg cherry jello
Instructions
  1. Bring a few inches of water to a boil in a large surface pan or pot. Invert jam jars and let them simmer for 15 minutes. The jars will sometimes pull the water up inside them. You may need to lift the jars with tongs to release the water back into the pan. Submerge the lids during the last five minutes.
  2. In a medium saucepan over medium heat cook rhubarb and sugar about 12 minutes.
  3. Open the pineapple and gently press the lid to pour off some of the liquid. Add pineapple and cook 3-5 minutes more. Add jello powder and mix well. Remove from heat and pour into sterilized jars. Twist lids finger tight and allow to cool.
  4. You may hear the jars pop as they cool and seal. Store jars in the freezer until ready to serve. Keep refrigerated once open.
Recipe Notes

Per Tablespoon

Nutrition Facts
Rhubarb Freezer Jam
Amount Per Serving
Calories 56
% Daily Value*
Total Fat 0.01g 0%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Sodium 7mg 0%
Potassium 25mg 1%
Total Carbohydrates 14g 5%
Dietary Fiber .18g 1%
Sugars 14g
Protein .18g 0%
Vitamin A .125%
Vitamin C 1.4%
Calcium .63%
Iron .19%
* Percent Daily Values are based on a 2000 calorie diet.