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.
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!"
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.
This is a good recipe! I followed the directions exactly, making sure not to count the 10 minute boil time untill after it hit a full boil. I will be making this again. I did make 12 jelly jars not the 8 that it said it would yield, but I did allow room for wax on the top. Note: this is a very sweet recipe. If your not in the mood for something very sweet I might reduce the sugar a bit. Thanks to you and your Granny!!
I made this jam with disastrous results! It was too sweet and had a grainy texture. I will try it again making these changes: will use 3 cups of sugar (not 4) and will use 1 pkg. of Jell-O (not 2). Also will boil it for less time and will add Jell-O before it is done cooking so Jell-O is more thoroughly dissolved.
I purchased some frozen rhubarb and raspberry jello, because I love anything raspberry. The only changes I made was I boiled it about 8 more minutes, then I used my trusty boat motor as Emeril calls it and only used one package of jello. I transfered into little jelly jars. Last but not least the texture, taste and looks were absolutely awesome, delicious, lucious & very spreadable. Thanks NHNichole for sharing from Pat Merwin
I have been using this recipe for years, and my family loves it. I let rhubarb and sugar set overnight for a little more sweetness, and seal jars with parafine to avoid putting in fridge or freezer.
Hey thanks for your rhubarb recipe. Now I know what to do with all my rhubarb. I made it just like you said But I put in some lime zest. Thanks again PT From New Zealnd.
This was very good and very easy! Only my second attempt at making jam, so if I can do this anyone can!lol! I made exactly as directed and used raspberry jello. I only got enough to fill 4 small jars though, with a little left that partially filled a small decorative jam jar that I have. I found it got a little thicker than I expected once refrigerated though, and liked the consistency it had at room temp. better. Yummy on toasted bagels! We grow rhubarb out back so I will certainly be using this recipe again and look forward to trying with other flavours of jello.
After wanted to try something with the rhubarb in my garden for some time, I thought I would give this a try and I'm so glad I did. I found this recipe very easy and so tasty. I used the strawberry jello and my kids were delighted. It was so much fun to actually make my own jam! I kept thinking about your great grandmother while I making this and it made me smile. Thanks for posting. Bet