This simple rhubarb jam recipe uses just three ingredients to create a bright, tangy, and slightly sweet preserve that’s perfect for spreading on toast or topping desserts. The use of strawberry gelatin enhances both color and flavor, giving the jam a delightful twist without the need for pectin. Often prepared in the spring or early summer when rhubarb is abundant, this refrigerator jam is cherished for its ease and satisfying, old-fashioned taste.
Ingredients
- 5 cups rhubarb (chopped)
- 3 cups sugar
- 3 oz strawberry gelatin (small box)
Instructions
Step 1: Cook Rhubarb and Sugar
- In a large saucepan, combine rhubarb and sugar.
- Cook over medium heat, stirring occasionally, until the rhubarb becomes mushy.
Step 2: Add Gelatin
- Remove the saucepan from heat.
- Stir in the strawberry gelatin until fully dissolved.
Step 3: Store the Jam
- Pour the hot jam into jars or containers.
- Let cool slightly, seal, and store in the refrigerator.
Tips
- Swap strawberry gelatin for raspberry or cherry for different flavors.
- Add a splash of lemon juice for a bit of tartness.
- Freeze in freezer-safe containers for longer storage.
- Serve over pancakes or stir into Greek yogurt for a fruity twist.
Nutrition
Calories: 460kcalCarbohydrates: 117gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 71mgPotassium: 296mgFiber: 2gSugar: 113gVitamin A: 104IUVitamin C: 8mgCalcium: 89mgIron: 0.3mg
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