Easy Rhubarb Jam
Cook Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Description:
If youโre looking for a simple and delicious way to use up rhubarb, this easy Rhubarb Jam recipe is perfect! I first discovered this gem tucked away in an old church cookbook, and it quickly became a favorite among my friends and familyโeven those who claimed they didnโt like rhubarb! The sweetness of the sugar and strawberry Jell-O balances the tartness of the rhubarb, making this a delightful treat that everyone will love.
Recipe Category:
Fruit Jam
Keywords:
Low Protein, Low Cholesterol, Healthy, < 30 Mins, Easy
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh rhubarb (cut into small pieces) | 3 cups |
| Granulated sugar | 2 ยฝ cups |
| Water | ยฝ cup |
| Strawberry Jell-O gelatin dessert | 1 box (3 oz) |
Nutritional Information (Per Batch):
| Nutrient | Amount |
|---|---|
| Calories | 2335.7 |
| Fat | 0.7g |
| Saturated Fat | 0.2g |
| Cholesterol | 0mg |
| Sodium | 413.1mg |
| Carbohydrates | 593.4g |
| Dietary Fiber | 6.6g |
| Sugar | 576.7g |
| Protein | 9.9g |
Instructions:
-
Cook the rhubarb and water:
In a large saucepan, combine the 3 cups of chopped rhubarb and ยฝ cup of water. Bring the mixture to a boil over medium heat. Cook until the rhubarb softens and begins to break down, stirring occasionally. -
Add the sugar:
Once the rhubarb has softened, add the 2 ยฝ cups of granulated sugar. Stir well until the sugar dissolves completely. -
Bring to a rolling boil:
Increase the heat slightly to bring the mixture to a rolling boil, which means itโs boiling vigorously and cannot be stirred down. Stir often to ensure the mixture doesnโt stick to the bottom of the pot. -
Boil for 2 minutes:
Allow the mixture to boil for 2 full minutes, stirring frequently to avoid scorching. This helps thicken the jam and bring out its flavors. -
Add the strawberry Jell-O:
After boiling, remove the saucepan from the heat. Stir in the entire packet of strawberry Jell-O until it is fully dissolved and incorporated into the rhubarb mixture. -
Cool the jam:
Allow the jam to cool, stirring occasionally. As it cools, the fruit will no longer rise to the top of the mixture, ensuring a smooth texture throughout. -
Store the jam:
Once the jam has cooled almost completely, transfer it into small freezer-safe containers or repurposed margarine tubs. Leave some room at the top for expansion. Store a few containers in the refrigerator for immediate use and freeze the rest for later enjoyment.
Tips for Success:
- Chopping the rhubarb: Ensure the rhubarb is cut into small, uniform pieces to help it cook evenly and break down smoothly.
- Stir often: To prevent the jam from sticking or burning, stir frequently, especially after adding the sugar and Jell-O.
- Freezing: This jam freezes beautifully and can be stored for several months. Simply thaw it in the refrigerator overnight when youโre ready to enjoy it.
Serving Suggestions:
This rhubarb jam is delightful spread on toast, biscuits, or even dolloped over yogurt or ice cream for a sweet and tart treat. It also makes a thoughtful homemade gift when stored in decorative jars!
Enjoy this quick and easy recipe that perfectly balances the tangy flavor of rhubarb with the sweet burst of strawberry. Whether youโre a long-time fan of rhubarb or trying it for the first time, this jam is sure to become a favorite in your household!
