rhubarb freezer jam
(6 ratings)
I am not sure what my Grammie loved more? ....rhubarb or zucchini. But I know she and Grandpa grew both in the garden every year. I have had my share of rhubarb pie and jam when I was younger but now I am the one preparing the goodies. This jam has wonderful tart flavors of rhubarb & pineapple along with sweet flavors from the strawberry jello. I am so glad I have Grammie's recipe for Rhubarb jam! This is so delicious on a slice of toasted bread, waffles, pancakes or even some vanilla ice cream.
(6 ratings)
yield
serving(s)
prep time
15 Min
cook time
20 Min
method
Canning/Preserving
Ingredients For rhubarb freezer jam
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5 cchopped rhubarb
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5 csugar
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1 cwater
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1 smcan crushed pineapple drained (I used a 20 oz. can)
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1 - 6 ozstrawberry jello (large box) or 2 small 3 oz. boxes
How To Make rhubarb freezer jam
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1Gather you ingredients to make your jam.
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2Cook rhubarb, sugar and water until it comes to a boil. It should about 7 - 10 minutes. (I used a potato masher to mash up the rhubarb just a little. It does break down fast though and doesn't need much mashing.)
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3Add drained pineapple and cook 5 more minutes. Remove from stove and add jello, stirring till it is dissolved.
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4Put into sterilized jars and place the lids on. I let my jars rest on the counter for about an hour and then stored them in the freezer.
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5I am pleased to say, that I added a 20 oz. can of drained pineapple and the jam still set up.
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6Label your jars and make sure you put a date on them. This jam will be good in the freezer up to a year and once opened good only for 1 month.
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7Nephew Brendan taste testing jams, jellies, preserves and marmalades. He and his brother Noah especially loved this jam.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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