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    You are in: Home / Recipes / Rhubarb Jam Recipe
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    Rhubarb Jam

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    NHNichole's Note:

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

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    Units: US | Metric


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

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    • on May 29, 2003


      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.

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    • on July 27, 2008


      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!"

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    • on August 28, 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.

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    Read All Reviews (13)


    Nutritional Facts for Rhubarb Jam

    Serving Size: 1 (1580 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 483.9
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 102.0 mg
    Total Carbohydrate 122.6 g
    Dietary Fiber 1.3 g
    Sugars 119.0 g
    Protein 2.3 g

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