Rhubarb Jam
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.
- 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
1/4 cup water
Instructions
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In a large saucepan, combine chopped rhubarb and sugar. Let sit for 10 minutes to release juices.
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Over medium heat, bring the mixture to a boil, stirring frequently.
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Once boiling, reduce heat and simmer for 10-15 minutes until rhubarb softens.
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Dissolve strawberry gelatin in 1/4 cup water.
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Stir the dissolved gelatin into the rhubarb mixture.
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Bring the mixture back to a rolling boil for 1 minute, stirring constantly.
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Remove from heat and skim off any foam.
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Ladle hot jam into sterilized jars, leaving 1/4 inch headspace.
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Wipe rims of jars and seal with lids and bands.
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Process jars in a boiling water bath for 10 minutes.
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Let jars cool completely. Check seals by pressing the lid center.
Notes
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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.
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You can adjust the sweetness by reducing sugar to 2 cups for a less sweet version.
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Substitute strawberry gelatin with other fruit-flavored gelatin like raspberry for a different twist.
Find it online: https://recipesbyjanet.com/rhubarb-jam/
