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!"

Ingredients

30 m {{adjustedServings}} servings 174 cals
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Nutrition

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  • 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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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.
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Reviews

48
  1. 52 Ratings

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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.