Rhubarb Jam

"This was one of my great-grandmother's own recipes, she sure was a whiz in the kitchen!"
 
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photo by LaurietheLibrarian photo by LaurietheLibrarian
photo by LaurietheLibrarian
photo by Rhonda J photo by Rhonda J
photo by Rhonda J photo by Rhonda J
Ready In:
25mins
Ingredients:
3
Yields:
8-10 jars
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ingredients

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directions

  • Cut rhubarb on bias so it doesn't become stringy.
  • Mix sugar and rhubarb in a heavy pan and cook over low heat (add no water).
  • Stir and boil 10 minutes then remove from heat.
  • Stir in Jello until dissolved.
  • Pour into jars and seal with lids or place open jars into the freezer.

Questions & Replies

  1. If jam doesn't gel, will adding one more SMALL box of jello help? OR...should I just try "cooking it down" one more time?
     
  2. I've never made this before I starting growing rhubarb last year and WOW do I have an abundance!!!! Not complaining very thankful but I just want to know if I have to hot bathe it???? Also do you have to add pectin???
     
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Reviews

  1. Delicious, Rhubarb Jam very easy to make. Made it just like the recipe said. Got 5 -1/2 pints instead of 8. We grow Rhubarh so I will be using this recipe again & again. Thank you for posting the recipe.
     
  2. This is the second time we have made this. I love how simple and quick it can can be made. The Jello adds sweetness, the red color, and flavor. I doubled the recipe and cooked it a little longer so that it be closer to 220 degrees, which is what my candy themometer suggested. My daughter said, "It tastes like a lollypop!"
     
  3. I made this recipe yesterday and am disappointed. Yes it is simple. No the result does not taste like Rhubarb. It is also extremely sweet. What I ended up with is a Strawberry flavored jam with visible rhubarb but nil rhubarb tang or taste. I would certainly use this simple recipe again but I would put in gelatin only and drop the jello totally.
     
  4. This is absolutely delicious. I do not like rhubarb, but made it because my family loves it. I even liked it in this jam. Will make many times. Thank you for posting your grandmothers recipe.
     
  5. This is a good recipe! I followed the directions exactly, making sure not to count the 10 minute boil time untill after it hit a full boil. I will be making this again. I did make 12 jelly jars not the 8 that it said it would yield, but I did allow room for wax on the top. Note: this is a very sweet recipe. If your not in the mood for something very sweet I might reduce the sugar a bit. Thanks to you and your Granny!!
     
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RECIPE SUBMITTED BY

I hail from New Hampshire although I originally come from Iowa. I dabble in cooking but really enjoy all the sweet rewards involved with baking!
 
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