Rhubarb Jam Recipe

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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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  • 2 pounds fresh rhubarb, approximately 5 to 6 cups
  • 3 cups sugar
  • 1 3 oz. package of strawberry gelatin
Container:Half pint or pint canning jars
20 mins
20 mins
40 mins
  • 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.
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Rhubarb Jam Recipe Reviews

rhubarb jam

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Rating of 5 out of 5.0 stars
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"Fast ,easy and tasty! canned very well and the big test... The kids LOVED IT!!"
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