Jam
A vibrant homemade rhubarb and raspberry Jell-O jam that offers a perfect balance of tartness and sweetness, ideal for spreading on toast or serving with desserts.
Ingredients
Instructions
- Cut up rhubarb into 1-inch squares and add sugar.
- Let stand for 15 minutes.
- Put in a large pan and bring to a boil, then cook for 12 minutes.
- Add a box of raspberry Jell-O and mix until dissolved.
- Put the hot jam into sterilized hot jars.
- Seal the jars and process in a hot water bath for 10 minutes.
Tips & Substitutions
For the best results, ensure your rhubarb is fresh and not overly mature, which can be tough and woody. If you prefer a less sweet jam, reduce the sugar slightly and consider adding a splash of lemon juice for acidity. You can substitute the raspberry Jell-O with a different flavor if desired, but raspberry complements the tartness of rhubarb beautifully.
Serving Suggestions
This rhubarb jam is perfect spread on fresh bread or toast for breakfast. It also pairs beautifully with Mr. Bill'S Pearly Gate Cake as a sweet topping. Consider serving it alongside cheeses for a delightful charcuterie board or use it as a filling in pastries for a unique dessert.
Storage & Reheating
Store the sealed jars of jam in a cool, dark place. Once opened, keep the jam in the refrigerator and consume within 3 weeks. If you want to reheat it, place the desired amount in a small saucepan over low heat, stirring until warmed through. Avoid boiling to maintain the flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Jam contains roughly 267 calories, with 1g protein, 71g carbohydrates, and 0g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw it completely and drain any excess liquid before mixing with sugar. This will help maintain the texture of your jam.
How do I know when the jam is set?
To check if the jam is set, place a small spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape and doesn't run back together, it's ready. If not, continue cooking for a few more minutes.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar, but be aware that it may affect the jam's texture and shelf life. A good rule of thumb is to reduce sugar by up to one-third. Adding pectin or a bit of lemon juice can help maintain consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).