Jello Rhubarb Jam
A vibrant, tangy rhubarb jam flavored with sweet red jello, perfect for spreading on toast or serving with desserts, appealing to those who enjoy fruity, jelled preserves.
Ingredients
Instructions
- Combine rhubarb, sugar, and water in a pot and bring to a boil.
- Boil the mixture for 10 minutes, stirring occasionally.
- Gradually add the two packages of red jello and continue boiling for 5 minutes.
- Pour the hot jam into jars and seal.
Tips & Substitutions
For a more complex flavor, consider adding a splash of lemon juice or zest to the rhubarb mixture. If you prefer a less sweet jam, reduce the sugar slightly or substitute with a sugar alternative like agave syrup. Ensure the rhubarb is chopped uniformly to promote even cooking. If you like, you can experiment with other flavors of jello, but red jello complements the rhubarb nicely.
Serving Suggestions
Jello rhubarb jam is delightful spread on toast or scones, making it a great addition to your breakfast table. It pairs beautifully with Crunchie Cookies for a sweet treat. You can also serve it as a topping for yogurt or ice cream. For a savory twist, try it alongside grilled meats or as a glaze on chicken.
Storage & Reheating
Store the sealed jars of rhubarb jam in a cool, dark place for up to a year. Once opened, refrigerate and use within three weeks. If you want to reheat the jam, gently warm it in a saucepan over low heat, stirring until it reaches your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Jello Rhubarb Jam contains roughly 502 calories, with 3g protein, 134g carbohydrates, and 0g fat. It is an excellent source of vitamin C (50% of the Daily Value), calcium (43% of the Daily Value), and dietary fiber (40% of the Daily Value), and a good source of potassium. It also contributes 11g 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 moisture before cooking. This will help achieve the right consistency in your jam.
How can I tell when the jam is done cooking?
The jam is ready when it thickens and coats the back of a spoon. Another test is to place a small amount on a plate; if it holds its shape after cooling for a minute, it’s done. Keep in mind that it will thicken further as it cools in jars.
What can I do if my jam is too runny?
If your jam turns out too runny, you can return it to the pot and boil it for a few more minutes to evaporate some of the liquid. Alternatively, you can mix in a bit of pectin to help it set properly.
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).