Rhubarb Jam
Bright, tangy, and satisfyingly sweet, this homemade rhubarb jam is a delightful treat perfect for spreading on toast or using in desserts.
Servings: 4 servings
Equipment
- Large saucepan
- Sterilized jars
Ingredients
Main Ingredients
- 4 cups Chopped Rhubarb Fresh rhubarb stalks, washed and chopped into small pieces.
- 3 cups White Sugar Adjust to taste if you prefer a less sweet jam.
- 1 package (3 ounces) Strawberry Flavored Gelatin Mix Can substitute with raspberry or cherry for different flavor.
- 1/4 cup Water
Instructions
- Step 1: Prepare the rhubarb. Wash rhubarb stalks thoroughly and cut them into small, even chunks (about 1/2 inch pieces) to ensure an even cook.
- Step 2: Combine ingredients. Place the chopped rhubarb in a large saucepan. Add in white sugar and water, stirring to combine.
- Step 3: Cook down the mixture. Set the saucepan over medium heat. Stir the mixture gently, allowing the sugar to dissolve and the rhubarb to start softening. Bring it to a gentle simmer, and cook uncovered for about 10-15 minutes, stirring frequently so nothing sticks.
- Step 4: Add the gelatin. Once the rhubarb is tender and breaking down, remove the pan from the heat. Immediately sprinkle the strawberry gelatin mix over the hot rhubarb and stir until the gelatin is fully dissolved and incorporated.
- Step 5: Cool and jar up. Allow the jam to cool for about 5-10 minutes, then spoon it into clean, sterilized jars or containers. Let the jam cool to room temperature, then cover and refrigerate. (The jam will thicken more as it cools.)
- Step 6: Enjoy! Spread the finished rhubarb jam on toast, biscuits, scones, or even swirl into yogurt for a fruity treat!
Notes
Store homemade rhubarb jam in clean, airtight jars in the refrigerator for up to 3 weeks. For longer storage, freeze in freezer-safe containers for up to 6 months.