Raspberry Rhubarb Jam

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“Simple to make and makes a great Springtime hostess gift. I like to give "The Moms" a jar of this for Mother's Day...they kind of expect it (LOL) My own mother uses it as an ice cream topping. Feel free to use Strawberry Jell-O, or any red flavor. Fresh Rhubarb is best for this recipe. No messy melting parrafin required to seal jars. This one stores in the refrigerator.”
4 half pints

Ingredients Nutrition


  1. Remove leaves from Rhubarb (remember leaves are poison).
  2. Wash Rhubarb stalks and dice.
  3. Mix Rhubarb and Sugar together.
  4. Let set overnight or at least 3 hours.
  5. Boil fruit and Sugar mixture for 20 minutes. While bubbling at end of 20 minutes,stir in small package of Jell-O.
  6. Pour into clean and sterilized jelly jars or half pint jars with No parrafin wax.
  7. Cover with lids and cool, must be stored in refrigerator.

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