Total Time
Prep 25 mins
Cook 5 mins

This what I always make with my first pick of Rhubarb. I have had this recipe for a lot of years and have handed it out many times. So easy and such a wonderful taste. I take it as a little gift when we go on vacation to visit friends and family. Enjoy

Ingredients Nutrition


  1. Bring everything EXCEPT JELLO to a rolling boil.
  2. Stir constantly.
  3. Boil hard for 5 minutes.
  4. Lower heat some.
  5. Add Jello and stir until dissolved.
  6. Pour into 5 sterilized pint jars.
  7. Note: I prefer a smoother jam so I use my hand blender to get rid of some of the bulk.
  8. Some people prefer a chunky jam.
  9. I usually store it in my fridge but for a short time I'm sure sealed jars would be fine.
  10. It never lasts long enough at our house.
Most Helpful

Everyone in my church group wanted the recipe. I substiuted Half of the sugar for splenda.

gayle nana June 21, 2008

Everyone that tasted it loved this jam. I didn't use strawberries, but instead cored and diced up 3 apples and it was amazing. Thanks!

imwindfire August 24, 2005

My mom has made this for years minus the pineapple. It is my fave!!

Katshi0106 June 20, 2007