Recipes - print - Rhubarb Jam

Rhubarb Jam - Recipe

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.
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Rhubarb Jam Recipe
  • 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 tighten. Allow jam to cool completely.
  • This recipe will produce approximately 3 pints of jam.
Prep Time: 20 minutes
Cook Time: 20 minutes
Container: Half pint or pint canning jars
-2 pounds fresh rhubarb, approximately 5 to 6 cups
-3 cups sugar
-1 3 oz. package of strawberry gelatin