Rhubarb Jam is a sweet and tangy spread made from fresh rhubarb, sugar, pineapple, and strawberry gelatin. It captures the essence of spring and summer with its unique flavor and vibrant color. Rhubarb, often found in early garden harvests, brings a tartness that balances beautifully with the sweetness of fruit and sugar. This jam is cherished for its simplicity and homemade charm, and it's perfect for spreading on toast, adding to desserts, or gifting in jars. This vintage recipe has a nostalgic charm and uses pantry staples, making it an accessible treat for home
Ingredients
- 5 cups rhubarb (chopped )
- 5 cups sugar
- 1 cup water
- 1 cup crushed pineapple (drained )
- 6 oz strawberry gelatin (Jell-O)
Instructions
Step 1: Prepare Rhubarb Mixture
- Combine chopped rhubarb, sugar, and water in a large saucepan.
Step 2: Cook the Base
- Bring to a rolling boil. Stir continuously and boil for 10 minutes.
Step 3: Add Pineapple and Gelatin
- Add the drained crushed pineapple. Stir well.
- Add the strawberry gelatin and mix thoroughly until fully dissolved.
Step 4: Finish and Store
- Pour into sterilized jars while hot. Seal immediately.
Tips
- Use red rhubarb stalks for the brightest color.
- Substitute raspberry or cherry gelatin for the strawberry version.
- Add 1–2 teaspoons lemon juice for extra brightness.
- Mix in a handful of finely chopped strawberries for added texture.
- Reduce sugar slightly if using very sweet pineapple.
- For a smoother jam, blend the rhubarb mixture before adding gelatin.
- Add a pinch of salt to enhance flavor depth.
- Use pineapple packed in juice (not syrup) for balanced sweetness.
- Stir constantly during boiling to prevent scorching.
- Store in freezer-safe containers for longer shelf life.
Nutrition
Calories: 74kcalCarbohydrates: 19gSodium: 7mgPotassium: 35mgFiber: 0.3gSugar: 18gVitamin A: 15IUVitamin C: 4mgCalcium: 14mgIron: 0.1mg
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