Total Time
Prep 10 mins
Cook 15 mins

This was one of my great-grandmother's own recipes, she sure was a whiz in the kitchen!


  1. Cut rhubarb on bias so it doesn't become stringy.
  2. Mix sugar and rhubarb in a heavy pan and cook over low heat (add no water).
  3. Stir and boil 10 minutes then remove from heat.
  4. Stir in Jello until dissolved.
  5. Pour into jars and seal with lids or place open jars into the freezer.
Most Helpful

Delicious, Rhubarb Jam very easy to make. Made it just like the recipe said. Got 5 -1/2 pints instead of 8. We grow Rhubarh so I will be using this recipe again & again. Thank you for posting the recipe.

Barb Gertz May 29, 2003

This is the second time we have made this. I love how simple and quick it can can be made. The Jello adds sweetness, the red color, and flavor. I doubled the recipe and cooked it a little longer so that it be closer to 220 degrees, which is what my candy themometer suggested. My daughter said, "It tastes like a lollypop!"

LaurietheLibrarian July 27, 2008

This is absolutely delicious. I do not like rhubarb, but made it because my family loves it. I even liked it in this jam. Will make many times. Thank you for posting your grandmothers recipe.

PatM August 28, 2008