Nova Scotia Heavenly Jam

"This is sooo good. I have this on a recipe card and don't know where it came from, but the name on the card is L. Gillis. Thanks L. We've enjoyed this for years!"
 
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Ready In:
2hrs 55mins
Ingredients:
4
Yields:
8 pints
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ingredients

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directions

  • Combine the rhubarb and sugar.
  • Let stand several hours until sugar is completely dissolved.
  • Add pineapple and cook for 20 minutes.
  • Remove from heat and add the jello.
  • Just the dry jello, don't make it up.
  • Stir for 5 minutes.
  • Bottle while still hot.

Questions & Replies

  1. I haven’t made this for years. I don’t remember if pineapple is drained or use the juice as well. Thanks.
     
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Reviews

  1. I have been making this for years and without a doubt it makes the best jam in the world. I have used strawberry, raspberry,orange and blackberry jello's. Raspberry is my favorite. It's almost rhubarb pickin' time and I will be making it again this spring. Thanks for posting this and I wish everyone would try it..... they will love it too.
     
  2. This is sooo delicious!! The best jam ever!
     
  3. Very good jam. I used frozen rhubarb that I thawed out and it turned out perfectly. I also kept the jam in the refrigerator and that kept it congealed. Very good if you like rhubarb. Thanks for sharing. This is a keeper for me.
     
  4. THis has to be the easiest jam I've ever made. I halved the recipe as I only had half the volume of rhubarb in my garden, used rasberry jelly and a little orange juice so it wasn't so sweet. Thanks for posting this recipe.
     
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