EASY STRAWBERRY RHUBARB JAM
I love eating seasonal produce. Pretty much every fruit and vegetable you can name is much fresher and yummier when it’s just come off the plant than when it’s been sitting on a truck for weeks. And each new crop that comes in, from asparagus in the spring to acorn squash in the fall, is like a little holiday to celebrate.
There’s not a lot of seasonal produce out there in April, but one plant that’s already coming up like gangbusters is rhubarb. This is great for pies, of course – in fact, its nickname is “pie plant” – but it also makes terrific jam.
The thing is, not that many people actually make jam out of it, because they think it’s too hard to do. They picture some scene out of a Depression-Era movie, with bubbling pots and sterilized jars and frantic stirring and sealing, and they think, “Forget it! It’s easier to buy the darned stuff!”
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But that’s just because they don’t know my magic formula for making jam the easy way. No water baths, no pressure canners, no complicated ingredients. All you need is the secret ingredient: Jell-o. Strawberry Jell-o, of course, because rhubarb and strawberries are best buds.
All you have to do is boil up the rhubarb and sugar, then stir in the Jell-o, straight out of the packet. Then pour the mixture straight into a freezer-safe container, and you can keep some delicious springtime flavor around all the way until fall.
Easy Strawberry Rhubarb Jam
INGREDIENTS
5 cups Rhubarb, fresh or frozen
1 cup sugar
1 box Strawberry Jell-o
½ cup water
DIRECTIONS
In a saucepan, combine the rhubarb, sugar and water together and bring to a boil.
When mixture reaches a boil, remove from heat and add the jello crystals. Combine until all the crystals are dissolved.
Place into a freezer safe container and freeze for up to 6 months, or, will last in the refrigerator for approximately a week.
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Corey, Darryl, Big D & Little D
EASY STRAWBERRY RHUBARB JAM
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Ingredients
- INGREDIENTS
- 5 cups Rhubarb fresh or frozen
- 1 cup sugar
- 1 box Strawberry Jell-o
- ½ cup water
Instructions
- In a saucepan, combine the rhubarb, sugar and water together and bring to a boil.
- When mixture reaches a boil, remove from heat and add the jello crystals. Combine until all the crystals are dissolved.
- Place into a freezer safe container and freeze for up to 6 months, or, will last in the refrigerator for approximately a week.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Very innovative recipe for jam. I never would’ve thought to use Jell-O instead of boiling the fruit and adding pectin. I wonder if it would be possible to use splenda and the sugar-free version of the strawberry Jell-O (without it getting hard as a rock in the freezer…tried subbing splenda for sugar in a sorbet recipe and it wound up getting hard as a rock when I put it in the freezer….more like an enormous popsicle without the stick LOL). If Splenda doesn’t work then Truvia (which has sugar alcohols in it) might. But this is innovative as you can customize the recipe. You could use lemon Jell-O, lime Jell-O, heck any fruit flavor would probably go well with it. And it might be possible to do a quick and dirty orange marmalade this way too! 😀
I think almost any jello would work.
Has that been tried ?
I used sugar free jello and was perfect.
I did use regular sugar however. A little less sugar is good.
Love this idea. Would it work with regular gelatin the unflavored kind. I would add in real strawberries.
Any idea how many packs of the unflavored gelatin it would take to make it work?
I love the idea of the strawberry jello but you did not specify what size box.
3 oz box 🙂
Thank you so much for your reply, I defiantly will be trying the Jam recipe this summer now that I know to use the 3 oz box of jello.