Easy Rhubarb Jam

Easy Rhubarb Jam

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"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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Ingredients

30 m servings 174 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

48
  1. 52 Ratings

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Most helpful positive review

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

Most helpful critical review

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 cu...

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 cu...

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...

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

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...

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

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. ...

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 consisten...

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

What an easy jam recipe!!This is very tasty.Will make it again.Thank-you.