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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.
By Robin from Washington, Iowa
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
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
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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
The propartion is 1-3oz box of jello to 4 cups of chopped rhubarb
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....
Here are jam and jelly recipes I have, hope one
of them helps you.
5 cups finely chopped rhubarb
5 cups granulated white sugar
1, 20 ounce can crushed pineapple, undrained
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.
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.
Thanks to all who sent in recipes for rhubarb jam!
How do you make rhubarb jam without adding jello flavors?
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.
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A delicious way to use up excess rhubarb at this time of the year!
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.
|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