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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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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!"

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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.

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PatM August 28, 2008

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!!

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Chef Carol Kay May 28, 2008

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.

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Virjean Svoboda July 22, 2007

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

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pmrealty November 19, 2006

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.

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Donna Snelling April 17, 2005

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.

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Chef Kiwi Pom. April 08, 2005

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.

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Rhonda *J* September 11, 2004

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

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Bet June 13, 2004
Rhubarb Jam