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!
- 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
- 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.
- In a medium saucepan over medium heat cook rhubarb and sugar about 12 minutes.
- 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.
- You may hear the jars pop as they cool and seal. Store jars in the freezer until ready to serve. Keep refrigerated once open.