This old-fashioned strawberry rhubarb jam recipe blends the tartness of rhubarb with the sweetness of strawberries for a delicious preserve. Beloved in many American households, this jam is often made in early summer when both fruits are in season. It's perfect as a spread on toast, swirled into yogurt, or used as a topping for desserts. The recipe’s simplicity and bright flavors have made it a cherished staple in home kitchens, especially among canners and jam lovers.
Ingredients
- 10 cups rhubarb (finely chopped )
- 6 cups sugar
- 6 oz strawberry gelatin (2 packages )
Instructions
Step 1: Combine Rhubarb and Sugar
- In a large bowl, combine chopped rhubarb and sugar.
- Let it stand overnight to draw out the juices.
Step 2: Cook the Mixture
- The next morning, transfer the mixture to a pot.
- Bring it to a rolling boil and cook for 15 minutes, stirring occasionally.
Step 3: Add Gelatin
- Remove from heat.
- Stir in strawberry gelatin until completely dissolved.
Step 4: Pour and Store
- Pour jam into containers that can be sealed.
- Allow to cool, then refrigerate.
Tips
- Add sliced strawberries for extra fruit texture.
- Use raspberry or cherry gelatin instead of strawberry for a flavor twist.
- Reduce sugar by 25 to 40% if you prefer a tarter preserve.
- Stir in a teaspoon of lemon juice for added brightness.
- Freeze small portions for long-term storage.
- Use as a topping for ice cream, yogurt, or pancakes.
- Spread on toast as a sweet jam-like treat.
- Add chia seeds after cooling for extra thickness (modern variation).
- Replace part of the sugar with honey for a different flavor profile.
Transcription of the Original Recipe
Read or copy the transcription
FOR ALL CEMENT REQUIREMENTS MARQUETTE CEMENT MANUFACTURING COMPANY 20 NORTH WACKER DRIVE • CHICAGO, ILL. • STATE 7-7090 AREA CODE 312 Rhubarb with Jello. 10 cups of finely cut rhubarb 6 cups sugar. Let stand over night. Then the next morning bring to a rolling boil for 15 minutes add 2 pkg of Strawberry Jello. Pour in to containers that can be covered. It will keep a long time in refrigerator.
From Transcription to Instructions
The original recipe is delightfully brief, let the rhubarb and sugar sit overnight, boil 15 minutes, add Jello, so our instructions break that quick note into smaller steps so you aren’t left guessing when to move things around. We tell you to transfer the macerated rhubarb to a pot, bring it to a rolling boil and stir occasionally for the 15 minutes, remove it from the heat before stirring in the gelatin until dissolved, then pour, let cool and refrigerate in sealed containers.
Nutrition
Calories: 160kcalCarbohydrates: 40gProtein: 1gSodium: 60mgPotassium: 95mgFiber: 1gSugar: 38gVitamin A: 60IUVitamin C: 4mgCalcium: 25mgIron: 0.3mg
