Monday, May 14, 2018

Amish Rhubarb Jam with Cherry Jello and Pineapple

It's rhubarb season here on the east coast and this four ingredient Amish Rhubarb Jam recipe caught my eye. Sweet Cherry Jello helps tame the tart rhubarb and this jam truly bursts with big flavor. I also really like the chewy bites of pineapple. Don't hesitate to give this a try if you're looking for a fun little jam to help use up some rhubarb (a mature plant can be ~very~ productive:@) I ended up with about 5 half pints of jam.

Makes a great peanut butter and jelly sandwich or try mixing the jam with spicy mustard for a tasty pretzel dip!

A few more jelly/jam ideas using rhubarb:

Amish Rhubarb Jam-adapted from Just A Pinch
4 C rhubarb, small dice-my rhubarb was green
4 C sugar
8 oz can crushed pineapple with liquid
4 serving size box Cherry Jello
  1. Cook rhubarb and sugar over medium heat until sugar dissolves and rhubarb softens (maybe 15-20 minutes). Stir constantly.
  2. Add pineapple and cook for three minutes.
  3. Add Jello and mix well. Stir for a couple minutes until Jello dissolves.
  4. Ladle into sterilized jars, add lids, screw on rings and process in hot water bath for 10 minutes.
Have a sticky sweet happy day:@)

4 comments:

  1. Rhubarb and pineapple! Oh, boy, I know I'd LOVE this jam! So pretty, too.

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  2. You're always cookin' up something yummy in your kitchen, and this jam sounds like a great one!

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  3. You make the most interesting stuff!!

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  4. What a beautiful color Lynn! I have to confess I've never had rhubarb...hard to believe :)

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Thanks for stopping by!

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