Real Recipes From Real Home Cooks ®

rhubarb jam

Recipe by
Cindi Marie Bauer
Marshfield, WI

This is a very easy rhubarb jam to make; only using 3 ingredients, rhubarb, sugar, and a boxed gelatin, either cherry, raspberry, or strawberry.

yield 4 (half pint jars)
method Stove Top

Ingredients For rhubarb jam

  • 5 cups
    sliced rhubarb, cut into 1/2 inch pieces
  • 3 cups
    granulated sugar
  • 1 (3 oz.)
    box cherry gelatin, or raspberry gelatin, or strawberry gelatin

How To Make rhubarb jam

  • 1
    In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  • 2
    Cover the bowl, and place it 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, then lower the heat just a bit, and continue cooking for 12 minutes (stirring constantly).
  • 5
    Remove kettle from the heat, and thoroughly stir in the dry gelatin powder.
  • 6
    Transfer the jam to 4 half pint-size sterilized glass jars.
  • 7
    Cover the jars with lids, and let the jam cool to room temperature, before storing it in the refrigerator or freezer.