Chef-Boy-I-Be-Illinois' Grandma's Rhubarb Jam

“A delicious and easy way to preserve all that rhubarb. With this method, you don't have worry about what type of pectin to purchase, will it set up, did you use enough sugar. In fact, I like this fine with only 3 cups of sugar rather than the four.”
READY IN:
24hrs 15mins
YIELD:
8 1/2 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir rhubarb and sugar together and let stand.
  2. overnight.
  3. Then boil 10 to 15 minutes. Remove from.
  4. stove and add strawberry jello and stir till.
  5. dissolved.
  6. Fill jars, leaving room for expansion.
  7. Cool and put in freezer.

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