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easy rhubarb jam

(4 ratings)
colleenlucky7 avatar
Recipe by
Colleen Sowa
@colleenlucky7
La Crosse, WI

I like this recipe because it doesn't use other fruits or vegetables... pure and simple... old fashioned. This is another recipe from my great grandmother Sullivan.

(4 ratings)
yield 3 -8 jars (depending on size of jars)
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For easy rhubarb jam

  • 7 c
    rhubarb (chopped in 1/2 inch pieces)
  • 1 sm
    jell-o (any flavor) or 1 packet unflavored knox geletin
  • 5 c
    sugar
  • 3 Tbsp
    lemon juice
  • 1/2 c
    water

How To Make easy rhubarb jam

  • 1
    Cook rhubarb and water until tender,add sugar and lemon juice and stir together well. Cook over medium-high heat for 10 minutes or until you reach a boil that can not be stirred down. Add Jello and stir until dissolved. Bring to a boil for 2 minutes. Fill sterilized hot jars to 1/4 inch from rim of jars. Remove bubbles, wipe jar rims with hot damp cloth. Seal in jars to fingertip tight. Put in boiling bath canner with lid on for 15 minutes. Remove lid from canner, let sit 5 minutes. Remove jars from canner to a towel lined counter to sit and cool for 24 hours before storing.
  • 2
    **** if you need a little water, don't be afraid to add it whild cooking down the rhubarb... but go sparingly as the rhubarb creates liquid..
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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