Total Time
Prep 10 mins
Cook 20 mins

I found this recipe in an Amish cookbook that was published by a local Amish restaurant by the employees. My kids love this jam and always ask for it every year when rhubarb is in season.

Ingredients Nutrition


  1. Combine rhubarb, sugar, and pineapple in a 3 qt saucepan.
  2. Bring to a boil.
  3. Reduce heat and simmer 15 minutes.
  4. Remove from heat and stir in jello until dissolved.
  5. Pour into jars and refrigerate.
  6. Makes 48 tablespoons or 1 1/2 pints.
Most Helpful

Really enjoyed this! I subbed sugar-free jello and used 1/2 splenda and 1/2 white sugar it worked just fine. (I did however forget to save the pineapple juice) but that was fine too. I made this for my Dad as part of his Dad Day gift. He just loved it! Just the right amount of sweet. Thanks LA! I will make this again! Made for 1.2.3 Hits!

kittycatmom June 23, 2009

this was good although the full package of strawberry jelly slightly blocked out some of the rhubarb flavor, I might give it a try but reduce the Jello amount and see if it will still set properly, thanks for sharing LA!

Kittencal@recipezazz July 04, 2008