Pump up the 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!”
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
5 cups Rhubarb, fresh or frozen
1 cup sugar
1 box Strawberry Jell-o
½ cup water
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.
Corey, Darryl, Big D & Little D
EASY STRAWBERRY RHUBARB JAM
- 5 cups Rhubarb fresh or frozen
- 1 cup sugar
- 1 box Strawberry Jell-o
- ½ cup water
- 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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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.