Rhubarb Jam

Why You’ll Love This Recipe

This rhubarb jam is the perfect balance of sweet and tangy, with the strawberry gelatin giving it a unique flavor twist. It's incredibly easy to make, and the ingredients are simple and affordable. The use of gelatin helps thicken the jam without needing pectin, making it a more accessible recipe for beginners. Once sealed in jars, the jam can be stored for up to a year, bringing a taste of summer to your kitchen long after rhubarb season has passed.

Ingredients

• 4 cups chopped rhubarb

• 3 cups white sugar

• 1 (3 ounce) package strawberry flavored gelatin mix

• ¼ cup water

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large saucepan, combine the chopped rhubarb and sugar. Let it sit for about 10 minutes to allow the rhubarb to release its juices.

2. Place the saucepan over medium heat and bring the rhubarb mixture to a boil, stirring frequently.

3. Once boiling, reduce the heat to low and let the mixture simmer for 10-15 minutes, or until the rhubarb softens and becomes tender.

4. In a small bowl, dissolve the strawberry flavored gelatin mix in ¼ cup of water.

5. Stir the dissolved gelatin mixture into the rhubarb mixture once the rhubarb has cooked.

6. Turn the heat back up to medium-high and bring the jam to a rolling boil, stirring constantly. Let it boil for 1 minute.

7. Remove the saucepan from the heat and skim off any foam from the surface of the jam.

8. Ladle the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top of each jar.

9. Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue.

10. Place the lids and bands on the jars, tightening the bands until they are fingertip tight.

11. Process the jars in a boiling water bath for 10 minutes to ensure the seals are secure.

12. After processing, carefully remove the jars from the water bath and let them cool completely on a clean towel or cooling rack.

13. Once cooled, check the seals by pressing the center of the lids—if they do not flex up and down, the jars are properly sealed.

14. Store the sealed jars in a cool, dark place for up to 1 year. Once opened, store any leftover jam in the refrigerator for up to 3 weeks.

Servings and Timing

• Servings: This recipe makes about 6 half-pint jars of jam.

• Prep time: 10 minutes

• Cook time: 30-35 minutes (including simmering and boiling)

• Processing time: 10 minutes

• Total time: Approximately 50-55 minutes (excluding cooling time)

Variations

• Other Fruit Flavors: You can substitute the strawberry gelatin mix with other fruit-flavored gelatin, like raspberry or cherry, for different flavor profiles.

• Spiced Rhubarb Jam: Add a pinch of cinnamon or ginger to the rhubarb mixture for a spiced version of this jam.

• Less Sweet Version: Reduce the sugar to 2 cups for a less sweet jam, allowing the tartness of the rhubarb to shine more.

Storage/Reheating

• Store the sealed jars of jam in a cool, dark place for up to 1 year. After opening, keep the jam in the refrigerator for up to 3 weeks.

• If you want to reheat the jam, simply scoop out the desired amount and warm it in a saucepan over low heat until it reaches the desired temperature.

FAQs

1. Can I use fresh or frozen rhubarb for this jam?

You can use both fresh or frozen rhubarb. If you're using frozen rhubarb, there's no need to thaw it before making the jam.

2. Why does the recipe call for strawberry-flavored gelatin?

The strawberry-flavored gelatin helps thicken the jam and adds a subtle fruity flavor that complements the tartness of the rhubarb.

3. How do I know if my jars have sealed properly?

Once the jars have cooled, press down gently in the center of the lid. If the lid does not flex up and down, the jar is sealed properly.

4. Can I make this jam without using gelatin?

Yes, you can make rhubarb jam without gelatin, but you will need to add pectin to help it set. Follow the instructions on the pectin package for the correct amount to use.

5. How long does homemade rhubarb jam last?

If stored properly in sealed jars, homemade rhubarb jam can last for up to 1 year in a cool, dark place. Once opened, keep it refrigerated and consume within 3 weeks.

6. Can I double the recipe?

Yes, you can double the recipe to make a larger batch of jam. Just ensure you have enough sterilized jars for the additional jam.

7. Can I use a different type of sugar?

Yes, you can substitute white sugar with other sugars, such as brown sugar, although it will change the flavor and color of the jam slightly.

8. Do I need to sterilize the jars?

Yes, sterilizing the jars is crucial for preventing bacteria or mold from growing in the jam during storage. You can sterilize jars by boiling them or placing them in the dishwasher.

9. Can I freeze rhubarb jam?

While freezing rhubarb jam is possible, it may change the texture slightly. It's best to store it in sealed jars in a cool, dark place for long-term storage.

10. Can I make this jam without the water bath process?

The water bath ensures that the jars seal properly for long-term storage. If you don't want to process them in a water bath, keep the jam in the refrigerator and use it within a few weeks.

Conclusion

This rhubarb jam is an easy and delicious way to preserve the unique tartness of rhubarb. With just a few simple ingredients and steps, you can create a jam that will add a burst of flavor to any meal. Whether enjoyed on toast, stirred into yogurt, or used as a topping for desserts, this homemade jam is a great way to bring a little taste of spring into your kitchen all year long.

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Rhubarb jam is a sweet and tangy spread made with fresh rhubarb, sugar, and strawberry-flavored gelatin. This easy-to-make homemade jam is a perfect way to preserve the unique tartness of rhubarb. Whether spread on toast, added to desserts, or paired with biscuits, this rhubarb jam offers a taste of spring all year round.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes (including simmering and boiling)
• Total Time: 50-55 minutes (excluding cooling time)
• Yield: About 6 half-pint jars
• Category: Jam & Jelly
• Method: Boiling, Canning
• Cuisine: American
• Diet: Vegetarian

Ingredients

4 cups chopped rhubarb

3 cups white sugar

1 (3 ounce) package strawberry-flavored gelatin mix

¼ cup water

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Instructions

1. In a large saucepan, combine chopped rhubarb and sugar. Let sit for 10 minutes to release juices.

2. Over medium heat, bring the mixture to a boil, stirring frequently.

3. Once boiling, reduce heat and simmer for 10-15 minutes until rhubarb softens.

4. Dissolve strawberry gelatin in ¼ cup water.

5. Stir the dissolved gelatin into the rhubarb mixture.

6. Bring the mixture back to a rolling boil for 1 minute, stirring constantly.

7. Remove from heat and skim off any foam.

8. Ladle hot jam into sterilized jars, leaving ¼ inch headspace.

9. Wipe rims of jars and seal with lids and bands.

10. Process jars in a boiling water bath for 10 minutes.

11. Let jars cool completely. Check seals by pressing the lid center.

Notes

• The jam can last up to 1 year when sealed in jars and stored in a cool, dark place. After opening, refrigerate and consume within 3 weeks.

• You can adjust the sweetness by reducing sugar to 2 cups for a less sweet version.

• Substitute strawberry gelatin with other fruit-flavored gelatin like raspberry for a different twist.