Description
This homemade rhubarb jam is the perfect blend of tart rhubarb and sweet strawberry gelatin, creating a unique, tangy spread that’s perfect for toast, desserts, or biscuits. This easy recipe offers a quick way to preserve the vibrant flavor of rhubarb, ideal for canning enthusiasts and beginners alike. Discover how to make rhubarb jam with simple ingredients, detailed instructions, and delicious results.
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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Combine chopped rhubarb and sugar in a large saucepan. Let sit for 10 minutes to release juices.
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Place over medium heat, bring to a boil, stirring frequently.
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Reduce heat to low and simmer for 10-15 minutes until rhubarb is soft.
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In a small bowl, dissolve the strawberry gelatin in 1/4 cup water.
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Stir the dissolved gelatin mixture into the rhubarb mixture.
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Bring to a rolling boil over medium-high heat and cook for 1 minute.
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Remove from heat, skim off foam, and ladle jam into sterilized jars, leaving 1/4 inch headspace.
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Wipe jar rims, apply lids, and process in a boiling water bath for 10 minutes.
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Cool, check seals, and store in a cool, dark place for up to 1 year. Refrigerate after opening.
Notes
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Experiment with different gelatin flavors like raspberry or cherry for a personalized twist.
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Add lemon zest for a refreshing citrus flavor.
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For a thicker jam, cook longer or add extra pectin if needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Jam, Preserves
- Method: Canning, Boiling
- Cuisine: American
