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Rhubarb Jam
Prep Time: 20 minutes
Cook Time: 20 minutes
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Ingredients
- 2 pounds fresh rhubarb, approximately 5 to 6 cups
- 3 cups sugar
- 1 3 oz. package of strawberry gelatin
A sweet, flavorful jam that makes a great spread or topping on many foods, such as bread, biscuits,
crackers, toast, French toast, pancakes, and waffles.
Directions
- Clean rhubarb and cut into 1/2 inch pieces.
- Place rhubarb in a large bowl and add
sugar. Stir until the sugar is distributed evenly. Allow rhubarb to stand for 3 to 5 hours. Stir
occasionally. After the rhubarb and sugar have been allowed to stand for the appropriate amount of
time, place them in a large saucepan.
Bring rhubarb to a boil over medium to medium high
heat. Once the rhubarb comes to a boil, reduce heat to medium and allow to boil for 10 minutes.
Make sure canning jars are clean and ready to fill before jam is done. The lids should be
placed in a small sauce pan with enough water to cover and brought to a simmer. Leave lids in hot
water until placing on jars.
After the rhubarb has boiled for 10 minutes, remove it from the
heat and add strawberry gelatin. Stir until gelatin has dissolved.
Spoon or pour hot jam into
pint canning jars. Seal with canning lids and covers. Screw cover on firmly, but do not over
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