This rhubarb jam recipe is easy to make by cooking rhubarb with sugar and crushed pineapple. Strawberry-flavored gelatin powder adds color and flavor.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
174 Calories
Recipe Instructions
Step 1
Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Step 2
Inspect six (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
Step 3
Combine rhubarb, sugar, and pineapple in a large saucepan or stockpot.; bring to a boil over medium-high heat, stirring frequently.
Step 4
Off heat, stir in strawberry-flavored gelatin until well combined.
Step 5
Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
Step 6
Remove jars from stockpot and let rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.
