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.
Nutrition
Calories: 94kcalCarbohydrates: 24gProtein: 0.2gSodium: 7mgPotassium: 32mgFiber: 0.3gSugar: 23gVitamin A: 30IUVitamin C: 3mgCalcium: 9mgIron: 0.1mg
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