Rhuberry Jam
A vibrant, fruity jam blending tart rhubarb with sweet strawberries and raspberry jello, perfect for spreading on toast or using as a dessert topping, ideal for summer gatherings.
Ingredients
Instructions
- Mix the rhubarb and sugar and let stand for 1 to 2 hours.
- Over medium heat, stir until the sugar is dissolved.
- Bring to a boil, then simmer until the rhubarb is tender, about 10 minutes.
- Remove from heat.
- Stir in the raspberry and strawberry jello.
- Skim any foam from the top.
- Put the jam into sterilized jars and let cool.
- Store in the refrigerator for up to 3 weeks or freeze for up to 6 months.
Tips & Substitutions
For a smoother texture, consider blending the rhubarb mixture before adding the jello. If you prefer a less sweet jam, reduce the sugar to 4 cups and add a splash of lemon juice for brightness. You can also experiment with different jello flavors, such as cherry or grape, for unique variations. Make sure your jars are properly sterilized to ensure freshness.
Serving Suggestions
Rhuberry jam is delightful spread on toast or scones and can also be used as a topping for pancakes or yogurt. It pairs beautifully with Recipe For A Happy Heart, enhancing breakfast or brunch dishes. For a creative twist, try using it as a filling in pastries or as a glaze for meats like chicken or pork.
Storage & Reheating
Once cooled, seal the jam in sterilized jars and store in the refrigerator for up to 3 weeks. If you want to keep it longer, freeze the jam in airtight containers for up to 6 months. When ready to use, thaw in the refrigerator overnight and stir well before serving to restore its consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Rhuberry Jam contains roughly 600 calories, with 2g protein, 161g carbohydrates, and 0g fat. It is an excellent source of calcium (56% of the Daily Value), dietary fiber (39% of the Daily Value), and vitamin C (27% 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 ensure it's fully thawed and drained of excess moisture before mixing it with the sugar. The texture may be slightly different, but the flavor will still be delicious.
How can I tell when the rhubarb is tender?
The rhubarb is tender when it easily breaks apart when stirred and has a soft, jam-like consistency. This typically takes about 10 minutes of simmering. Keep an eye on it to avoid overcooking.
What can I do with leftover jam?
Leftover rhuberry jam can be used in various ways! It’s great as a topping for desserts like cheesecake or ice cream, or you can mix it into yogurt or oatmeal for added flavor. It can also be used in baking, such as filling for cakes or muffins.
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).