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Rhubarb Jam
By LARavenscroft on June 19, 2007
Photo by kittycatmom
2 Reviews
- Prep Time: 10 mins
- Total Time: 30 mins
- Servings: 48
Photo by kittycatmom
About This Recipe
"I found this recipe in an Amish cookbook that was published by a local Amish restaurant by the employees. My kids love this jam and always ask for it every year when rhubarb is in season."
Ingredients
- 2 cups rhubarb, chopped
- 2 cups sugar
- 1 (8 ounce) cans crushed pineapple ( do not drain)
- 1 (3 ounce) packages strawberry Jell-O gelatin dessert ( can use raspberry or cherry)
Directions
- Combine rhubarb, sugar, and pineapple in a 3 qt saucepan.
- Bring to a boil.
- Reduce heat and simmer 15 minutes.
- Remove from heat and stir in jello until dissolved.
- Pour into jars and refrigerate.
- Makes 48 tablespoons or 1 1/2 pints.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (19 g)
Servings Per Recipe: 48
- Amount Per Serving
- %
- Calories 42.9
- Calories from Fat 0
- 97%
- Amount Per Serving
- %
- Total Fat 0.0g
- 0%
- Saturated Fat 0.0g
- 0%
- Cholesterol 0.0mg
- 0%
- Sugars 10.5 g
- Sodium 8.5mg
- 0%
- Total Carbohydrate 10.9g
- 3%
- Dietary Fiber 0.1g
- 0%
- Sugars 10.5 g
- 42%
- Protein 0.2g
- 0%
Reviews
-
"Really enjoyed this! I subbed sugar-free jello and used 1/2 splenda and 1/2 white sugar it worked just fine. (I did however forget to save the pineapple juice) but that was fine too. I made this for my Dad as part of his Dad Day gift. He just loved it! Just the right amount of sweet. Thanks LA! I will make this again! Made for 1.2.3 Hits!"
By kittycatmom on June 23, 2009 | 894124
-
"this was good although the full package of strawberry jelly slightly blocked out some of the rhubarb flavor, I might give it a try but reduce the Jello amount and see if it will still set properly, thanks for sharing LA!"
By Kittencalskitchen on July 04, 2008 | 665361
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