Rhubarb Jam With Jello
A vibrant, sweet-tart rhubarb jam infused with the flavor of strawberry, cherry, or raspberry Jello, perfect for those seeking a quick, customizable preserve with bold fruit notes.
Ingredients
Instructions
- Combine 8 cups of chopped rhubarb with 5 cups of sugar in a large pot.
- Stir well and let sit for a few minutes to draw out the juices.
- Bring the mixture to a boil over medium heat, stirring frequently.
- Once boiling, add the large box of Jello (strawberry, cherry, or raspberry) and stir until completely dissolved.
- Reduce heat and simmer for about 20-30 minutes, stirring occasionally until thickened.
- Pour the hot jam into sterilized jars and seal immediately.
- Allow to cool before storing in the refrigerator or pantry.
Tips & Substitutions
For a smoother texture, consider blending the rhubarb before cooking. If you prefer a less sweet jam, reduce the sugar to 4 cups. You can also experiment with different Jello flavors to customize the taste. For a more natural approach, try using pectin instead of Jello to thicken the jam. This recipe is a great way to use up extra rhubarb in the garden.
Serving Suggestions
This rhubarb jam is perfect spread on toast, bagels, or pancakes. It pairs beautifully with light cheeses for a delightful appetizer. Consider using it as a filling for pastries or as a topping for yogurt. For a refreshing drink, mix it with sparkling water for a unique twist on Overnighter Fresh Lemonade.
Storage & Reheating
Store the sealed jars of rhubarb jam in a cool, dark place for up to a year. Once opened, keep the jam in the refrigerator and consume within three weeks. For reheating, simply spoon out the desired amount and warm it gently in a saucepan over low heat until spreadable.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Jam With Jello contains roughly 124 calories, with 3g protein, 31g carbohydrates, and 0g fat. It is an excellent source of vitamin C (49% of the Daily Value) and dietary fiber (20% of the Daily Value). 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, frozen rhubarb works well in this jam recipe. Just thaw it completely and drain any excess liquid before combining it with sugar. This allows the jam to set properly and maintain a good texture.
How long does the jam take to thicken?
The jam should thicken within 20-30 minutes of simmering. Keep stirring occasionally to prevent sticking and ensure even cooking. If it's still too runny after this time, you can continue to simmer until the desired consistency is reached.
Can I reduce the sugar without affecting the jam's ability to preserve?
Reducing the sugar may affect the jam's preservation and texture, as sugar acts as a natural preservative. If you want to reduce sugar, consider using a low-sugar pectin or follow a recipe specifically designed for lower sugar content.
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).