Best Strawberry Rhubarb Jam with Jello

Here’s my go-to strawberry rhubarb jam recipe, made simple with the addition of jello for perfect consistency every time. The combination of sweet strawberries and tart rhubarb creates a jam that’s just right for spreading on morning toast or warm biscuits.

This jam has become a spring tradition in our house, and I always make extra jars to share with neighbors. There’s something special about opening a jar of homemade jam in the middle of winter and tasting those fresh spring flavors, don’t you think?

What Kind of Rhubarb Should I Use?

For making jam, both green and red rhubarb stalks will work perfectly fine – the color difference doesn’t affect the taste or texture of your final product. Look for firm, crisp stalks that are free from blemishes and bruises when shopping at your grocery store or farmers market. Fresh spring rhubarb tends to be more tender and less stringy than late-season rhubarb, but either will work well in jam. Just remember to only use the stalks and remove all leaves since rhubarb leaves are toxic. Before chopping, give the stalks a quick wash and trim off any tough ends or damaged spots.

Options for Substitutions

While this is a simple recipe, here are some helpful substitution tips to keep in mind:

• Fresh rhubarb: If fresh rhubarb isn’t in season, frozen rhubarb works just as well – just thaw and drain it first. Don’t squeeze out all the liquid though, as you’ll need some for the jam to set properly.
• Granulated sugar: You can use cane sugar instead of regular granulated sugar. However, I don’t recommend using sugar substitutes or reducing the sugar amount, as it’s necessary for proper setting and preservation of the jam.
• Strawberry gelatin: While strawberry Jello gives this jam its classic flavor, you can experiment with raspberry or cherry gelatin for a different twist. Just make sure to use regular gelatin, not sugar-free, as it won’t set properly with the sugar-free version.

Watch Out for These Mistakes While Cooking

The biggest mistake when making strawberry rhubarb jam is not chopping the rhubarb into uniform pieces – aim for 1/2 inch chunks to ensure even cooking and prevent some pieces from being too firm while others turn mushy. Another common error is rushing the cooking process – the rhubarb needs time to break down properly and release its natural pectin, so maintain a gentle simmer rather than a rapid boil. To achieve the perfect set, avoid skipping the pre-measuring step – accurate measurements of both rhubarb and sugar are crucial since too little sugar can result in a runny jam while too much can make it overly sweet and stiff. For the best results, add the jello only after the rhubarb has completely softened and let it dissolve fully before transferring to jars, ensuring a smooth texture without any undissolved granules.

What to Serve With Strawberry Rhubarb Jam?

This sweet-tart jam is perfect for spreading on just about any breakfast bread – from warm buttermilk biscuits to English muffins or classic toast. I love using it as a filling between layers of vanilla cake or spreading it on pancakes instead of maple syrup for a fruity twist. For a quick afternoon snack, try it on crackers with a slice of sharp cheddar cheese, or swirl it into plain yogurt for a naturally sweet breakfast treat. You can also use it as a topping for vanilla ice cream or mix it into your morning oatmeal for an extra punch of flavor.

Storage Instructions

Preserve: For the best results, store your homemade strawberry rhubarb jam in properly sterilized glass jars. Once sealed, unopened jars can be kept in a cool, dark pantry for up to 12 months. The perfect spot is usually a basement shelf or a kitchen cabinet away from direct sunlight.

Refrigerate: After opening a jar, keep your jam in the refrigerator. It’ll stay fresh and yummy for about 3-4 weeks. I like to write the date I opened it on the lid with a marker – it’s a simple trick that helps me keep track!

Quick Tip: If you notice any mold, off-colors, or strange smells, it’s best to say goodbye to that jar of jam. Better safe than sorry! Also, always use clean spoons when scooping out your jam to help it last longer.

Preparation Time	600-720 minutes
Cooking Time	12 minutes
Total Time	612-732 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 0-5 g
• Fat: 0-5 g
• Carbohydrates: 370-400 g

Ingredients

• 5 cups fresh rhubarb, chopped
• 3 cups granulated sugar
• 1 package (3 ounces) strawberry-flavored gelatin

Step 1: Prepare the Rhubarb Mixture

In a large saucepan or stockpot, combine the fresh rhubarb and sugar.

Stir them together until well mixed.

Cover the saucepan with a lid or plastic wrap, and let the mixture stand overnight at room temperature.

This resting period allows the sugar to draw the juices out of the rhubarb, creating a flavorful base for your preserve.

Step 2: Cook the Rhubarb Preserve

After the mixture has rested overnight, bring the rhubarb and sugar to a boil over medium heat.

Once it starts boiling, reduce the heat to low and continue boiling while stirring constantly for approximately 12 minutes.

This helps to thicken the mixture and ensures that the sugar and rhubarb are well combined.

Step 3: Finish and Store the Preserve

Remove the saucepan from the heat once the cooking time is complete.

Stir in the dry gelatin mix, ensuring it is fully dissolved into the hot rhubarb mixture.

This will help set the preserve.

Carefully transfer the hot mixture into sterile jars to prevent contamination and refrigerate.

Allow the preserve to cool and set completely in the refrigerator before using.

Enjoy your homemade rhubarb preserve on toast, pastries, or as a delightful addition to desserts!