Rhubarb Pineapple Freezer Jam

This Rhubarb Pineapple Freezer Jam is a cinch to make and with rhubarb, pineapple and  cherry flavours it is very fruity!

This recipe is an old Amish jam recipe.  It uses jello instead of pectin to thicken it.  You could use other jello flavours like raspberry or strawberry quite nicely.

There is no canning of the jars…just the seal from pouring the jam into hot, sterilized jars and putting on the lid. It gets rather liquid at room temperature so store it in the freezer until ready to open it, then keep refrigerated. You will need to take it out a day ahead of time to give it time to defrost.

I debated about publishing this one because I lean toward double-the-fruit-with-a-dash-of-liqueur-type jams but this got raves from visiting kids.

So here it is folks in all its sugary, jammy glory!

Enjoy!

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Rhubarb Freezer Jam
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Course Condiments
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
1/2 pints
Ingredients
  • 4 cups rhubarb trimmed and cut into 1"chunks
  • 4 cups sugar
  • 1 14 oz can crushed pineapple (398 ml)
  • 1 3 oz pkg cherry jello
Course Condiments
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
1/2 pints
Ingredients
  • 4 cups rhubarb trimmed and cut into 1"chunks
  • 4 cups sugar
  • 1 14 oz can crushed pineapple (398 ml)
  • 1 3 oz pkg cherry jello
Rhubarb Freezer Jam
Votes: 0
Rating: 0
You:
Rate this recipe!
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.

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