Combine rhubarb with canned, crushed pineapple, sugar, and strawberry gelatin to make a fresh-tasting freezer jam you can enjoy year-round.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
49 Calories
Recipe Instructions
Step 1
Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.
