“A very easy rhubarb jam to make; only using 3 ingredients, rhubarb, sugar, and a boxed gelatin, either cherry, raspberry, or strawberry.”
READY IN:
40mins
YIELD:
4 half pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  2. Cover the bowl, and place in the refrigerator overnight.
  3. The next morning, place the rhubarb mixture in a large kettle.
  4. Cook over medium heat, stirring constantly; until the mixture starts to boil.
  5. Lower the heat just abit, and continue cooking for 12 minutes (stirring constantly).
  6. Remove kettle from the heat; and stir in the dry gelatin powder.
  7. Transfer the jam to 4 half pint-size sterlized glass jars.
  8. Cover the jars with lids, and let the jam cool to room temperature; before storing it in the refrigerator or freezer.

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