Description
A simple and quick recipe for homemade strawberry rhubarb jam combining fresh or frozen rhubarb with strawberry Jell-O for a delightful, sweet and tangy spread. Perfect for freezing or short-term refrigeration.
Ingredients
Scale
Jam Ingredients
- 5 cups rhubarb (fresh or frozen, chopped)
- 1 cup granulated sugar
- 1 box (3 oz) strawberry Jell-O gelatin
- ½ cup water
Instructions
- Combine Ingredients: In a medium saucepan, add the rhubarb, sugar, and water. Stir them together well before placing the pan over medium-high heat to bring the mixture to a boil.
- Add Jell-O: Once the rhubarb mixture reaches a rolling boil, remove the saucepan from the heat. Immediately stir in the strawberry Jell-O gelatin crystals until they are fully dissolved and the mixture is smooth.
- Cool and Store: Pour the jam into a freezer-safe container. It can be frozen for up to 6 months or stored in the refrigerator for about one week for fresh use.
Notes
- Using frozen rhubarb is convenient and works just as well as fresh rhubarb.
- Make sure to dissolve the Jell-O completely off the heat to avoid altering its thickening properties.
- For longer storage, freeze the jam in appropriate containers and thaw in the refrigerator before use.
- This jam has a softer set than traditional cooked jam due to the gelatin-based thickening.
