Rhubarb Jam: A Sweet and Tangy Homemade Delight
This homemade rhubarb jam recipe is a sweet and tangy preserve made with simple ingredients like rhubarb, sugar, and strawberry gelatin. It’s perfect for spreading on toast, swirling into yogurt, or gifting in jars.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 to 4 cups (about 6–8 jars) 1x
Ingredients
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4 cups chopped rhubarb
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3 cups white sugar
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1 (3 oz) strawberry flavored gelatin mix
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1/4 cup water
Instructions
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Combine rhubarb and sugar in a large saucepan. Let sit for 10 minutes.
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Bring to a boil over medium heat, stirring frequently.
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Reduce heat and simmer for 10–15 minutes until rhubarb is tender.
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Dissolve gelatin in water. Stir into the rhubarb mixture.
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Bring to a rolling boil for 1 minute.
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Remove from heat. Skim off foam.
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Ladle into sterilized jars. Seal and process in boiling water bath for 10 minutes.
Notes
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Add lemon juice for extra tartness or vanilla extract for warmth.
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Store sealed jars in a cool place for up to 1 year.
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Once opened, refrigerate and use within 3 weeks.