Rhubarb Jam

Submitted by Cindi-Marie-Bauer

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

 

• Ready In: 40mins
• Ingredients: 3
• Yields: 4 half pint jars

ingredients

• 1182.95 ml sliced rhubarb, cut into 1/2 inch pieces
• 709.77 ml granulated sugar
• 85.04 85.04 g box raspberry gelatin or 85.04 g box strawberry gelatin

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

[Bohod]

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.

 

[Chef Regina V. Smith]

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.

 

[MommaEllen]

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!