Total Time
40mins
Prep 15 mins
Cook 25 mins

A very easy rhubarb jam to make; only using 3 ingredients, rhubarb, sugar, and a boxed gelatin, either cherry, raspberry, or strawberry.

Ingredients Nutrition

Directions

  1. In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  2. Cover the bowl, and place in the refrigerator overnight.
  3. The next morning, place the rhubarb mixture in a large kettle.
  4. Cook over medium heat, stirring constantly; until the mixture starts to boil.
  5. Lower the heat just abit, and continue cooking for 12 minutes (stirring constantly).
  6. Remove kettle from the heat; and stir in the dry gelatin powder.
  7. Transfer the jam to 4 half pint-size sterlized glass jars.
  8. Cover the jars with lids, and let the jam cool to room temperature; before storing it in the refrigerator or freezer.

Reviews

(3)
Most Helpful

Am just about to make a second batch. Great recipe. I sliced up 6 or 7 strawberries and added to the Rhubarb as it was cooking. Goes great with #30367 Rhubarb Bread. Handed out some to family and friends that's why the second batch is on the go.

Bohod July 12, 2010

Five stars for taste and ease of preparation. I used raspberry gelatin. This is a perfect jam for someone new to jam making or someone, like me, with no time to make jam the traditional way. I put mine in the freezer to enjoy in the winter time. Thanks for posting this.

Chef Regina V. Smith July 08, 2009

This was my first attempt at jam making and I am so proud of it! All my picky kids ate it without saying "Yuck, rhubarb!" I think next time I will add about 7 cups of rhubarb for a more rhubarb flavor and less raspberry flavor. I tried this for My Three Chefs 08. Thank you for the recipe!

MommaEllen June 25, 2008

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