This season I’ve already made a Country Rhubarb Wine and now want to share with you one of my family’s favorite jam recipes. Not only is this strawberry rhubarb jam recipe the easiest you’ll ever make, but it’s super delicious as well. It’s so easy and is a great way to use up all of the delicious rhubarb we have growing around our little homestead.
Don’t be afraid of making jam. Especially this kind. This one only has afew ingredients and only a couple of steps.
I like this kind of jam because it’s small batch that require no pectin and you don’t even have to seal the jars. Because the batches are so small (will fill 6 – 4 oz containers), and because this jam can be refrigerated for up to 4 weeks, it’s really just more of a hassle to seal the jars. Besides, 4 weeks is plenty of time to finish every last drop of this deliciously sweet goodness! These can last up to a year in the freezer if you choose to double or even triple the recipe.
Strawberry Rhubarb Jam Recipe
- 3 Cups chopped fresh rhubarb cut into 1/2 inch pieces
- 2 1/2 cups white sugar
- 1/2 cup of water
- 1 – 3 oz. package strawberry flavored Jell-O®
In a large saucepan or stockpot, stir together the fresh rhubarb, and water. Bring to a boil then add sugar and bring to a rolling boil.
Continue to let boil for 2 minutes while stirring frequently.
3. Add Jello and stir well.
4. Remove from heat and allow to cool.
5. Transfer to sterile jars, and refrigerate, or put in small freezer containers and freeze.
Once you try this strawberry rhubarb jam recipe you’ll no doubt want to make it every year. It’s such a great and easy way to use up some rhubarb.
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