Strawberry Or Raspberry Rhubarb Jam
A vibrant, fruity jam combining rhubarb with raspberry or strawberry flavor, perfect for spreading on toast or gifting during the fruit season. Sweet, tangy, and easy to make.
Ingredients
Instructions
- Boil the rhubarb, sugar, and water gently for 4 minutes; then remove from heat.
- Add the raspberry or strawberry jello to the mixture.
- Ensure jars are hot before filling.
- Ladle the jam into the prepared jars.
- Keep stirring to keep the fruit evenly mixed.
- Wax the jars while the jam is hot.
- Add more wax once the jam has cooled.
- Alternatively, seal with Kerr/Ball lids and store in the refrigerator.
Tips & Substitutions
For a thicker jam, consider using low-sugar pectin alongside the jello. If you prefer a more natural sweetness, reduce the sugar to 3 cups and add a bit of lemon juice for extra tang. If you're out of raspberry or strawberry jello, any berry-flavored gelatin will work as a substitute. Be sure to use freshly chopped rhubarb for the best flavor.
Serving Suggestions
This jam is delightful spread over warm toast or used as a topping for pancakes and waffles. For a refreshing treat, serve it alongside cream cheese on a bagel. It also pairs beautifully with Aunt Doris' Pickled Garden Delight for a savory-sweet combination. Consider using it in desserts like trifles or as a filling for pastries.
Storage & Reheating
Store the jam in sealed jars in the refrigerator where it will keep for up to a month. For longer storage, process the jars in a water bath canner for 10-15 minutes. To enjoy the jam later, simply scoop out what you need and spread it on toast or use it in recipes. Avoid reheating in the microwave directly in the jar.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Or Raspberry Rhubarb Jam contains roughly 504 calories, with 6g protein, 132g carbohydrates, and 1g fat. It is an excellent source of vitamin C (106% of the Daily Value), dietary fiber (55% of the Daily Value), and calcium (31% of the Daily Value), and a good source of potassium and protein. It also contributes 15g 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 and drain any excess water before chopping and cooking. The texture may be slightly different, but it will still yield a delicious jam.
How can I adjust the sweetness of the jam?
To adjust the sweetness, you can reduce the sugar amount or substitute some of it with honey or agave syrup. Keep in mind that altering the sugar content can affect the set of the jam, so consider adding low-sugar pectin if you reduce the sugar significantly.
What should I do if my jam doesn’t set?
If your jam doesn’t set, you can try cooking it a bit longer to evaporate more liquid. Alternatively, you can reprocess it with additional pectin according to package instructions. Make sure to heat it thoroughly before re-jarring.
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).