I used to grow rhubarb, but when we moved, decided it was too much of a hassle to uproot and move with us. Fortunately, our neighbors grow rhubarb by the bushel and are generous with it — we exchange rhubarb for asparagus, and everyone’s happy!
Last week they brought over 5 lbs. of the ruby red stalks. Anxious to make use of it, I decided to mix up some strawberry rhubarb jam, reminiscent of my mother in law’s recipe that I lost temporarily misplaced. It turned out so delicious, I might just keep this new recipe instead!
5 cups chopped fresh rhubarb
3 cups sugar
1 3-ounce package flavored gelatin (I used Strawberry Daiquiri Jell-O, because that’s what I had on hand, but Strawberry, Raspberry or even Blueberry would be delicious)
In a large saucepan, combine rhubarb and sugar. Cover and let stand overnight.
The next morning, bring the rhubarb and sugar mixture to a boil on medium heat. Simmer for about 10 minutes on low heat, or until rhubarb breaks down and becomes mushy. Remove from heat and stir in the packet of dry gelatin. Transfer to jars and refrigerate or process for canning.
Makes about 6 cups.
Use the jam on fresh bread or biscuits, in jam muffins or jam sandwich cookies.
on May 31st, 2009 at 8:18 am
lovely looking jam. I miss rhubarb… hubby thinks he’s allergic to it so I stay away from making anything with it, but I remember how much I liked it as a kid.
on Jun 5th, 2009 at 9:55 am
This looks delicious! I used to make and can grape jelly when my mom had grapes - then after several years of the vines not producing, we finally just pulled them out of the ground.
Have you ever made sugar free jams? I wonder how this recipe would work with Spenda.
on Jun 11th, 2009 at 12:55 pm
Nicely done! Rhubarb is always one of those things I grow that I never have a clue what to do with everything.
on Jun 15th, 2009 at 10:53 pm
Thanks for your comments, I hope you make this jam and enjoy it as much as my family.
on Jun 16th, 2009 at 11:06 am
I love strawberry rhubarb pie - so I’m sure we’ll love this. It sounds delicious. We go through jam so quickly, I’m always looking for something to try.
on Jul 28th, 2009 at 9:42 am
I love rhubarb, and this looks delicious!
on Aug 15th, 2009 at 11:27 am
I have made three different batches of ruhbarb jam, strawberry ruhbarb, blueberry ruhbarb and jus ruhbarb. My favorite is the Blue berry it is made with pie filling, rather expensive as a can is $4.oo but it is so worth it. I am making a double batch today I am using up the end of the ruhbarb until next year.
on Sep 3rd, 2009 at 5:21 pm
were can i buy strawberry ruhbar jam i looked instore do they even sell it?
on Sep 22nd, 2009 at 8:31 pm
@James you can probably find it in specialty stores or markets.