In a large saucepan, combine the rhubarb and sugar; let stand for 1 1/2 hours, stirring occasionally. Bring to a boil; cook, uncovered, for 10 minutes or until rhubarb is tender. Remove from the heat; stir in gelatin until dissolved. Stir in pie filling and extract, if desired. Transfer to jars; cool. Cover and store in the refrigerator for up to 3 weeks.
By Robin from Washington, IA Email: email@example.com
Cook rhubarb in water until tender. Add sugar and cook a few minutes longer, stirring constantly. Add pie filling and cook 6-8 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
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Strawberry Rhubarb Jam
A delicious way to use up excess rhubarb at this time of the year!
5 cups thinly sliced rhubarb
3 cups white sugar
1 pkg (6 oz) strawberry jello
In a stainless steel pan, put the 5 cups of sliced rhubarb plus 3 cups sugar and mix slightly. Let this sit overnight. In the morning, add the package of strawberry jello, mix well, and put on the stove allowing the mixture to come to a soft boil. Boil for 20 minutes, stirring regularly. Do not boil hard! When the 20 minutes are up, pour into either glass jars to can or containers to freeze.
24 Hours Preparation Time
20 Minutes Cooking Time
Source: A lady I met in Walmart passed on this "secret" recipe!