Easy Rhubarb Jam Recipe with Pineapple (2024)

Looking for another great way to use rhubarb? Here are two easy recipes for rhubarb jam. Both of them yield delicious results, and both have a surprise ingredient. Get the simple instructions here and learn how to make it today.

Rhubarb Returns Faithfully Every Year

In my continued quest to use the produce stored in my big freezer from last year, I used some frozen rhubarb to make pineapple rhubarb jam. I’ve written before about my favorite ways to use frozen berries, but I’ve not yet written about rhubarb. Rhubarb is one of the most faithful returning plants in my garden. Planted years ago by my husband, it resides near the berries in the row of permanent plants in the vegetable garden. Our rhubarb plant is quite vigorous and large. If you are interested in growing rhubarb, check out this list of rhubarb’s best companion plants. You might find that a rhubarb plant would make a great addition to your garden.

I’ve had people tell me they could not grow rhubarb, and I’m always surprised by that. We literally have to do nothing to our rhubarb plant. If you want to feel like a successful gardener, try rhubarb. Ours seems to thrive on neglect. If you have some rhubarb you need to use, this easy rhubarb jam recipe is for you!

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Uses for Rhubarb

If you have never tasted rhubarb, it’s quite sour. I compare the flavor to sour citrus, but there is something distinctly unique. It is often combined with strawberries or some other sweet fruit in crisp recipes.This rhubarb recipe, in addition to the pineapple, has another sweet surprise to tame the rhubarb’s tang. How do you thicken rhubarb jam? With strawberry jello! I actually have two variations of this easy rhubarb jam recipe to share with you today. I used frozen, chopped rhubarb, but you could use fresh, if you have it.

The Backstory of These Easy Rhubarb Jam Recipes

My dear, late mother-in-law had a close friend who shared recipes. That friend has now passed away, and I’m so thankful that I was the recipient of these excellent recipes she shared. Both recipes have similar ingredients. One calls for more rhubarb and takes less stirring time (Easy Rhubarb Jam Number 2). Easy Rhubarb Jam Number 1 calls for an entire can of crushed pineapple, and I would rather use up a whole can of something. If there is a partial can of something left, I sometimes have trouble finding ways to use the remainder. Anybody else have that issue? You can decide which one of these recipes looks best to you.

Supplies

This easy rhubarb jam recipe is ideal for canning. Each recipe variation makes about 6 half-pints, so here is the equipment you need to assemble beforehand. You will need:

6 half-pint canning jars, lids and bands

A large boiling water bath canner

A small metal saucepan with lid (for heating the jar lids)

A large stockpot

A large ladle like this one (for putting the jam into jars)

1 set of canning tools(optional, but these sure have made canning easier)

Preparation

Set six canning bands (some call them rings) aside, near where you will be filling the jars.

Place the six glass jars in the water bath canner. The water should cover the jars by at least an inch. Turn the heat to medium-high.

Place six jar lids in the small saucepan with enough water to cover the lids. Cover the pan and heat the water on low. I’ve always been told not to let the water come to a boil. Now it’s time to make the easy rhubarb jam!

Ingredients for Easy Rhubarb Jam Number 1

5 cups rhubarb, chopped into 1-inch pieces (or smaller, if you prefer)

5 cups sugar

1 cup water

1 20-ounce can crushed pineapple, drained

2 3-ounce boxes strawberry jello

Directions for Easy Rhubarb Jam Number 1

Chop rhubarb stalks into 1-inch (or smaller) pieces. Do you have to peel rhubarb for jam? No, and that’s a huge plus. Combine the rhubarb, sugar, and water in the large stockpot.

Bring to a boil over medium-high heat (if you are in a hurry, you may turn the heat up to high, but keep stirring). Boil hard for ten minutes, stirring constantly. The mixture will thicken and have a syrup-like consistency.

Drain the crushed pineapple and add to the stockpot. Return the mixture to a boil. Boil for five minutes. Remove from stove and stir in two boxes of strawberry jello. Stir until the jello is dissolved. Makes 6 half-pints.

Filling the Jars

Using tongs, if you have them, lift hot jars out of hot water. I usually place mine in the sink. Next to the sink, I place my trusty wooden breadboard. You can use a cutting board or something similar to protect your counter. Bring the pot of hot jam over and place it next to the jars. Ladle hot jam into jars, leaving 1/4 inch headspace. Once all jars are filled, wipe jar rims.

Place lids on jars and place bands on jars. Adjust until they are fingertip tight.

Processing the Filled Jars

Place jars (using a jar-lifter, if you have one) in the hot water bath in the canner. Water should cover the jars by at least one inch. Bring the water to a boil and process the jars for 15 minutes, adjusting for altitude. When processing is done, remove the jars (again using a jar-lifter, if you have one) and place on a towel to absorb the drips and to cool.

Checking the Seal

If all has gone as it should, you should hear the jars seal as they cool. When they are cool, press the center of each lid. They should not flex. Label and store the jars in a cool, dry place. The quality is best if used within 18 months. Refrigerate any jars once opened. So delicious!

Ingredients for Easy Rhubarb Jam Number 2

6 cups rhubarb, chopped into 1-inch pieces (or smaller, if you prefer)

5 cups sugar

1 cup crushed pineapple with juice

2 3-ounce boxes strawberry jello

Directions for Easy Rhubarb Jam Number 2

Chop rhubarb stalks into 1-inch (or smaller) pieces. Combine the rhubarb, sugar, and crushed pineapple (with juice) in the large stockpot. Bring to a boil over medium-high heat (if you are in a hurry, you may turn the heat up to high, but keep stirring). Boil hard for ten minutes, stirring constantly. Remove from heat and stir in two boxes of strawberry jello. Stir until the jello is dissolved. Fill jars with jam and process according to the directions given above.

One Last Quick Tip

Sometimes, I look on the pantry shelf and only have pineapple chunks instead of crushed pineapple. Has this ever happened to you? Here’s my quick solution: Drain the pineapple juice from a can of pineapple chunks. Quickly process the chunks in a little mini-food chopper, like this one.

I received a chopper like this for a wedding gift, and have used it many times over the years. It’s very handy for chopping nuts as well. If someone asks you for a wish list at Christmas or for your birthday, this is a handy little kitchen gadget to keep in mind.

Other Fabulous Recipes to Make Use of Fresh Garden Produce

If you are looking for other excellent rhubarb ideas, three of my favorite recipes are tangy rhubarb orange jam, rhubarb blueberry coffee cake and blueberry rhubarb crisp.

You might also like to try Easy Raspberry Blueberry Jam or Easy Blueberry Syrup. Not a fan of seeds in jam? Try this recipe for seedless raspberry jam. It’s a fabulous way to use fresh or frozen berries!

Are You Now Craving Delicious Rhubarb Jam?

I think I’m going to go have some on a buttery, toasted English muffin. This jam is also a wonderful topping for ice cream. It’s also a fabulous topping for scones at an afternoon tea party. Makechocolate chip zucchini bread even more special with this rhubarb jam spread on top of a slice. If you decide to try this recipe, I’d love to know your favorite way to use rhubarb jam.

Other Canning Ideas

Homemade canned goods make excellent gifts for the holidays or for gift baskets any time of the year. If you are a fan of home canning, you might want to try making canned blackberry syrup or canned raspberry syrup. If you like canned jam, you could make some orange rhubarb,seedless raspberry, or raspberry blueberry jam. Looking for a way to use an abundant apple harvest? Make some delicious canned applesauce. There are many possibilities!

More Food Inspiration

It’s always nice to have a plan when it comes to meals. If you’re looking for a way to get more organized with your meal planning efforts, I’ve got something for you. Free, editable meal planners! The templates can be used over and over, as often as you need them. You can make as many duplicates as you like, and you’ll be able to save old meal plans for future reference. I hope it simplifies things for you.

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I hope you enjoy making rhubarb jam, and may all of your canning endeavors meet with great success!

Lisa Mitchell is a wife, mom, and school librarian who likes to create and share recipes, often using fresh ingredients from her family’s small Pacific Northwest farm. To learn more about what this website has to offer, click on over to theWelcomepage.

Related Posts:

• Easy Raspberry Blueberry Jam
• Easy Blueberry Syrup
• Easy Homemade Applesauce
• Easy Rhubarb Blueberry Coffee Cake
• Easy Blueberry Rhubarb Crisp