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
- Use red rhubarb stalks for a deeper, richer color.
- Add ½ teaspoon vanilla for a warm, dessert-like twist.
- Stir in a handful of finely diced strawberries before cooling for added texture.
- Swap the strawberry gelatin for raspberry or cherry to customize flavor.
- Add a pinch of salt to balance sweetness.
- For a brighter flavor, stir in 1 teaspoon lemon juice after cooking.
- Freeze in small containers for long-term storage.
- Spread on toast, swirl into yogurt, or spoon over pancakes.
- For a thicker set, simmer a few extra minutes before adding gelatin.
- Use as a filling for thumbprint cookies or pastries.
Transcription of the Original Recipe
Read or copy the transcription
Rhubarb Jam 5 c. rhubarb 3 c. sugar Cook until mushy Add 1 small box wild strawberry jello- Pour in jars - keep in refrigerator
From Transcription to Instructions
Hi from all of us at Salvaged Recipes. The original directions are pretty brief, saying “Cook until mushy, ” “Add 1 small box wild strawberry jello, ” and “Pour in jars – keep in refrigerator.” Our instructions break that into simple kitchen steps: cook the rhubarb with the sugar over medium, stirring occasionally until it’s mushy, remove the pan from the heat before stirring in the strawberry gelatin so it dissolves smoothly, then ladle into jars, let cool briefly, seal, and refrigerate. We didn't change amounts, but we spelled out when and how to add the gelatin.
Nutrition
Calories: 94kcalCarbohydrates: 24gProtein: 0.2gSodium: 7mgPotassium: 32mgFiber: 0.3gSugar: 23gVitamin A: 30IUVitamin C: 3mgCalcium: 9mgIron: 0.1mg
