Rhubarb Jam

Why You’ll Love This Recipe

This rhubarb jam offers a beautiful balance of flavors, with the tartness of rhubarb beautifully complemented by the sweetness of the strawberry gelatin. It’s not only delicious, but it’s also quick and easy to make. The jam has a smooth, spreadable consistency and can be enjoyed in various ways. Whether you’re new to jam-making or an experienced home canner, this recipe is both straightforward and rewarding.

Ingredients

• 4 cups chopped rhubarb

• 3 cups white sugar

• 1 (3 ounce) package strawberry flavored gelatin mix

• 1/4 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, allowing the rhubarb to release its juices.

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

3. Reduce the heat to low and let the mixture simmer for about 10-15 minutes, or until the rhubarb is soft and tender.

4. In a small bowl, dissolve the strawberry flavored gelatin mix in 1/4 cup of water.

5. Once the rhubarb is cooked, stir in the dissolved gelatin mixture.

6. Increase the heat 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 1/4 inch of headspace at the top.

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 just until fingertip tight.

11. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.

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 on the jars. The lids should not flex up and down when pressed in the center.

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. Enjoy this sweet and tangy rhubarb jam on toast, biscuits, or as a topping for desserts!

Servings and Timing

• Servings: This recipe yields approximately 6 half-pint jars of jam.

• Total time: 1 hour (includes prep time, cooking, and processing time).

Variations

• Add lemon zest: For a citrusy twist, add a teaspoon of fresh lemon zest to the jam while simmering the rhubarb.

• Use other gelatin flavors: Instead of strawberry gelatin, you can experiment with raspberry or cherry gelatin for different flavor profiles.

• Combine with other fruits: Add diced strawberries, raspberries, or even blueberries to the mix for a mixed berry rhubarb jam.

Storage/Reheating

• Storage: Store sealed jars of rhubarb jam in a cool, dark place for up to 1 year. Once opened, refrigerate the jam for up to 3 weeks.

• Reheating: If you find that the jam has thickened too much after refrigeration, you can gently heat it on the stove over low heat until it reaches your desired consistency.

FAQs

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

Yes, both fresh and frozen rhubarb work well in this jam recipe. If using frozen rhubarb, make sure to thaw and drain any excess liquid before starting.

2. Can I reduce the sugar in this rhubarb jam recipe?

While reducing sugar can affect the texture and preservation of the jam, you can experiment with reducing the sugar by up to 1/4 cup. Just keep in mind that the sweetness may be less pronounced.

3. Can I use a different type of gelatin?

Yes, you can substitute strawberry gelatin with other flavors, such as raspberry, cherry, or even peach, for a unique twist on the traditional recipe.

4. How long will the jam last once opened?

Once opened, store the jam in the refrigerator for up to 3 weeks.

5. Can I make this recipe without the gelatin?

The gelatin helps to thicken the jam and adds sweetness. If you prefer to skip the gelatin, you can use a natural pectin or follow a traditional pectin-based jam recipe.

6. What should I do if my jam is too runny?

If the jam doesn’t set as expected, you can reheat it and add a little more pectin or let it simmer for longer to thicken.

7. Do I need to sterilize the jars?

Yes, it’s essential to sterilize your jars to ensure proper sealing and prevent contamination. You can do this by boiling the jars in water for a few minutes before use.

8. Can I double this recipe?

Yes, you can double or even triple the recipe as needed. Just ensure that you have enough jars and space to process the additional batches.

9. How do I know when the jam is done cooking?

The jam is ready when it reaches a rolling boil for 1 minute and has thickened to your desired consistency.

10. Is it necessary to process the jars in a water bath?

Yes, processing the jars in a boiling water bath ensures that the jam is sealed properly for long-term storage and prevents spoilage.

Conclusion

Rhubarb jam is a delicious and easy way to preserve the unique flavor of rhubarb. With its tangy taste and sweet twist from the strawberry gelatin, it makes a perfect addition to your pantry. Whether you’re a jam-making enthusiast or just looking to try something new, this rhubarb jam recipe will surely become a favorite in your kitchen. Enjoy it on toast, in desserts, or simply as a treat on a fresh biscuit!