Rhubarb Strawberry Jam
30 Thursday Jun 2011
Written by Maeghan in Condiments & Seasonings, Fruit, Jams & Jellies
Every time we’re at a farmer’s market or local food stand my husband will say, “Let’s get some strawberry rhubarb jam.” To which I have to reply, “You always buy some and then say it’s not as good as your Grammie’s.” We still buy it though and he’s still unhappy. This year my husband decided we were going to make some jam. He had bought another jar of jam over Mother’s Day weekend that wasn’t to his liking. It was too heavy on the strawberry side and you could barely tell there was rhubarb in it. He searched for a recipe that seemed to be like his Grammie’s. We started off with one batch and after tasting the results wished we had made more. This past weekend we bought 5 pounds of rhubarb and my husband made a lot of jam!
This is an easy recipe, but don’t be fooled into thinking it’s too easy that it wont taste as good. Like a lot of classic recipes, simplest is best. When you taste this jam you’ll love it. You’ll really taste the rhubarb AND strawberry.
Lots of rhubarb
Lots of sugar
Makes great jam!
Ingredients
- 5 cups chopped fresh rhubarb
- 3 cups white sugar
- 1 (3 ounce) package strawberry flavored gelatin
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Directions
- In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
- Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.
8 comments
June 30, 2011 at 6:55 pm
AND his dad says it is awesome!! Good Job
July 14, 2013 at 9:33 pm
I add a small can of pineapple to mine. Good
August 4, 2013 at 1:59 am
I make this, but I use two pkgs of jello and a can of strawberry pie filling. (and more sugar!) It’s also great with apricot jello and apricot pie filling. Or raspberry jello and blackberry pie filling. Or cherry…well, you get the picture.
July 21, 2018 at 11:57 pm
How much sugar do you add to the raspberry jello one ?
June 16, 2014 at 5:43 pm
Why add strawberry gelatin and not real strawberries?????
June 16, 2014 at 5:46 pm
It’s an easier way of doing it that’s been done for ages. Rather than adding pectin and strawberries, you simply add the strawberry gelatin.
July 12, 2017 at 8:29 am
I was wondering how long this keeps in the refrigerator because it’s stored in jars and heated will it seal well. Or because it doesn’t have pectin you lose that shelf life ?
July 12, 2017 at 8:51 am
This will last at least a year, but longer I am sure. The jello acts at the pectin and if you can them correctly and they are sealed you’re good to go.