Total Time
2hrs 55mins
Prep 2 hrs 30 mins
Cook 25 mins

This is sooo good. I have this on a recipe card and don't know where it came from, but the name on the card is L. Gillis. Thanks L. We've enjoyed this for years!


  1. Combine the rhubarb and sugar.
  2. Let stand several hours until sugar is completely dissolved.
  3. Add pineapple and cook for 20 minutes.
  4. Remove from heat and add the jello.
  5. Just the dry jello, don't make it up.
  6. Stir for 5 minutes.
  7. Bottle while still hot.
Most Helpful

I have been making this for years and without a doubt it makes the best jam in the world. I have used strawberry, raspberry,orange and blackberry jello's. Raspberry is my favorite. It's almost rhubarb pickin' time and I will be making it again this spring. Thanks for posting this and I wish everyone would try it..... they will love it too.

Betty in PA March 24, 2003

Very good jam. I used frozen rhubarb that I thawed out and it turned out perfectly. I also kept the jam in the refrigerator and that kept it congealed. Very good if you like rhubarb. Thanks for sharing. This is a keeper for me.

chemonurse93 December 28, 2005