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+ servings
Rhubarb Pineapple Freezer Jam in a small dish with jam jars behind.
Print Recipe
5 from 2 votes

Rhubarb Freezer Jam

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Condiments
Cuisine: American
Servings: 4 ½ pints
Calories: 56kcal

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

Instructions

  • 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.

Notes

Per Tablespoon
[nutrition-label]

Nutrition

Calories: 56kcal | Carbohydrates: 14g | Protein: 0.18g | Fat: 0.01g | Saturated Fat: 0.1g | Sodium: 7mg | Potassium: 25mg | Fiber: 0.18g | Sugar: 14g