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Rhubarb Jam Recipes

Category Jam & Jelly
Rhubarb Jam on White Plate
A hardy garden perennial, rhubarb makes a great jam, when you sweeten it up. This page contains rhubarb jam recipes.
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By 1 found this helpful
August 11, 2011
There is a lot of rhubarb around in our area right now and this is a great way to use some if you grow it. This makes a yummy jam that most any rhubarb lover will enjoy.
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Ingredients:

  • 1 cup water
  • 6 cups cut rhubarb
  • 3 cup sugar
  • 2 pkgs. strawberry gelatin (3oz. size)

Directions:

Mix sugar and water with rhubarb. Boil for 10 minutes. Remove from heat and add gelatin. Stir until dissolved and seal. Let cool in jars, then put on lids and put in refrigerator.

Servings: varies
Prep Time: 15 Minutes
Cooking Time: 10 Minutes

By Robin from Washington, Iowa

Comment Was this helpful? 1

By 4 found this helpful
January 4, 2010

Ingredients:

  • 2 1/2 cup fresh or frozen crushed strawberries
  • 2 1/2 cup chopped rhubarb
  • 2 1/2 cup sugar
  • 1 pkg. strawberry gelatin (3oz.)

Directions:

Combine strawberries, rhubarb and sugar. Bring to a boil and simmer for 20 minutes. Stir occasionally. Remove from heat and add gelatin. Stir until dissolved. Put in jars or freezer containers.

By Robin from Washington, IA

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Comment Was this helpful? 4

By 0 found this helpful
November 4, 2009

Ingredients:

  • 5 cups rhubarb, cut fine
  • 1 cup water
  • 1 can blueberry pie filling
  • 2 pkg. raspberry gelatin (3oz. size)

Directions:

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.

By Robin from Washington, IA

Comment Was this helpful? Yes

August 6, 20070 found this helpful

Ingredients

  • 4 cups diced fresh or frozen rhubarb
  • 1 1/2 cups sugar
  • 1 package cherry gelatin (3oz.)
  • 1 can cherry pie filling
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  • 1/8 tsp. almond extract, opt.

Directions

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: srpetty@iowatelecom.net

Comment Was this helpful? Yes

Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

June 19, 2008

I recently got a recipe for rhubarb jam that calls for 3 packages of jell-o, but it doesn't say what size jell-o. Has any tried this recipe and what size jell-o did you use? Thanks.

Cheryl from Hessel, MI

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Answer Was this helpful? Yes
By guest (Guest Post)
June 20, 20080 found this helpful

The propartion is 1-3oz box of jello to 4 cups of chopped rhubarb

Reply Was this helpful? Yes
June 20, 20080 found this helpful

This must be a Michigan recipe because I just got (last week) a recipe from my Auntie (from Lexington, MI) for Rhubarb Jam made with Jello. It is as follows:

4 cups chopped rhubarb

1 can crushed pineapple

4 cups sugar (or less)

Let it sit overnight in a stainless steel pan/bowl.

The next morning add 1 - 6 oz. box of Jello (Strawberry or Raspberry) No Water

Boil 5 to 10 minutes

Pour into sterilized jars and seal.

While I have not made this yet, this lady can cook and can like nobodys business....

Reply Was this helpful? Yes
June 23, 20080 found this helpful

Here are jam and jelly recipes I have, hope one

of them helps you.

Rhubarb Jam

5 cups finely chopped rhubarb

5 cups granulated white sugar

1, 20 ounce can crushed pineapple, undrained

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1, 6 ounce package strawberry gelatin

In a large saucepan mix together rhubarb, sugar and pineapple with juice.

Bring to a boil and simmer for 20 minutes, stirring often.

Add the gelatin and stir until completely dissolved.

Remove from heat, and pour into sterilized jars.

Hot water bath for 10 minutes.

.....

Rhubarb Jelly

3 1/2 cups rhubarb juice (about 3pounds fresh rhubarb)

7 cups sugar

2 pouches Certo liquid pectin

Cut unpeeled red rhubarb stalks into 1 inch lengths. Grind.

Place in jelly bag and squeeze out juice.

Measure 3 1/2 cups juice.

Place in large kettle.

Add sugar, mix well.

Put over heat and bring to a boil, stirring constantly.

Stir in pectin.

Bring to a rolling boil; boil hard 1 minute, stirring constantly.

Remove from heat, skim off foam.

Ladle into hot jars.

Cover with 2-piece lids and rings and process in boiling water

bath for 5 minutes.

Makes about 10 half-pint jars.

Reply Was this helpful? Yes
July 2, 20080 found this helpful

Thanks to all who sent in recipes for rhubarb jam!

Reply Was this helpful? Yes
July 10, 20080 found this helpful

Mary Moo,

What size can of crushed pineapple?

Reply Was this helpful? Yes

By 0 found this helpful
July 20, 2014

How do you make rhubarb jam without adding jello flavors?

By Wondernana

Answer Was this helpful? Yes
July 21, 20140 found this helpful

Blueberry Rhubarb Jam

3 cups rhubarb

3 cups crushed blueberries

7 cups sugar

Combine ingredients in a large wide stainless steel heavy pot. Bring to a full rolling boil for one minute.

Remove from heat. Add 1 bottle Certo pectin (liquid). Stir and remove any foam that rises to the top. Pour into sterilized jelly jars and seal.

Refrigerate or process in a boiling water bath canner for 5 minutes.

from Cooks.com

Reply Was this helpful? Yes

Archives

ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

January 4, 20100 found this helpful

A delicious way to use up excess rhubarb at this time of the year!

Ingredients:

  • 5 cups thinly sliced rhubarb
  • 3 cups white sugar
  • 1 pkg (6 oz) strawberry jello

Directions:

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.

Servings: 3 jars
Time:24 Hours Preparation Time
20 Minutes Cooking Time

Source: A lady I met in Walmart passed on this "secret" recipe!

By LovingLynden from Lynden, WA

Comment Was this helpful? Yes
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