Easy Rhubarb Jam Recipe - Allrecipes.com
Easy Rhubarb Jam Recipe
  • READY IN 30 mins

Easy Rhubarb Jam

Recipe by  

"This is a quick and easy recipe for your rhubarb from your spring garden. My husband goes through a jar every other day!"

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Original recipe makes 6 (1/2 pint) jars Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. In a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat. Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time.
  2. After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder. Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath. Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2003

We have fixed the amount of rhubarb in this recipe. It should be 5 cups.

 
Most Helpful Critical Review
May 03, 2006

Honestly, this doesn't even deserve one star. Let me tell you why. So, after reading other reviews I decided to cut back on the sugar too. But I only added 2 1/2 cups of sugar to 5 heaping cups of rhubard. Just so I could add more sugar as I wanted. Once it was all cooked down, I tasted it to see it to see if I wanted more sugar. It was so sweet I couldn't even eat it, it made my teeth hurt. And it still called for mooorrreee sugar. So I went to the store and got five more stalks of rhubarb, added that, and added the zest of a lemon and lemon juice. I didn't even add the jello for fear of how much sweeter it would be. It is still so sweet no one will eat it. If you actually made the recipe like it called for, I can't even imagine. I am going to try and use all the 'jam' I made as a glaze on meat. Move on, do not make this unless you like your jam pure sugar with no rhubarb flavor!

 
May 26, 2006

I love the flavor and ease of this jam, but it was way too sweet for me. I cut the sugar in half and only used 1 3oz. pkg. of strawberry jello and 1 envelope of Knox unflavored gelatin. I also added 1 quart cut fresh strawberries and cooked it just a few minutes longer (for the berries). With added fruit it yeilded 8 - 8oz jars.

 
Jul 24, 2003

The first batch I made - came out very sugary. Checked the reviews and found out that the volume of chopped rhubarb changed from 1 cup to 5 cups. So, made it again. What a difference! Turned out great. Used crushed raspberries instead of pineapple. Worked great. Let it set - since it doesn't have pectin, it takes longer to gel. But, very tasty!

 
Jul 24, 2003

I MAKE MANY JARS FOR MY FAMILY. FOR A CHANGE TRY USING RASPBERRY GELATIN AND INSTEAD OF THE PINEAPPLE USE FRESH OR FROZEN THAWED RASPBERRIES. ALSO CAN DO THE SAME WITH BLACKBERRIES

 
May 28, 2006

I used two packages of knox gelatin (be sure to soften in water before adding to hot mixture)and one of strawberry jello. This is by far the best recipe for Rhubarb Jam, yet so simple to make. Try adding some walnuts too! Ohhhh so good.

 
Jul 24, 2003

I love this recipe!! This was the first time I've ever made jam and it came out perfect. I had to use strawberries instead of pineapple though. Also, I used two tsp. of gelatin and the consistency turned out great! A new favorite in my house! Thanks!!!

 
Dec 17, 2004

Have used froze rhubarb also. And I keep my jam frozen until wanted.

 

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Nutrition

  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 44.2 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 30 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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