Prep 5 mins
Cook 10 mins
The jam will keep for thirty days in the refrigerator, but if you want to keep it longer you can store in it plastic containers in the freezer.
- 5 cups rhubarb, cut into pieces
- 2 cups sugar
- 1 (3 ounce) box strawberry gelatin (recipe did not specify what size, but the 6 ounce might make it to thick)
- Toss together the sugar and the rhubarb, and let the mixture sit for about ten minutes.
- This will draw the juice out of the fruit.
- Once the sugar is dissolved, put the mixture in a pan and bring it to a boil.
- When the rhubarb has softened, add the gelatin and stir until it's completely dissolved.
- Allow the jam to cool completely, then transfer it into mason jars.
This is not jam, jam does not contain geletine. You can't just put anything in jars and call it jam!
The rhubarb is up! What shall we do with it? Jam, of course!
This recipe is so lovely. It turned out perfectly when I tried it last year, so this year I'm going to freeze a bit of precious red rhubarb for jam later in the year.
Usually, I invite people to come on over and pick as much rhubarb as they like. This year I'm hoarding it for jam.