Homemade Rhubarb Jam with Jello

Making homemade jam can feel like a daunting task, especially when you’re juggling work, family, and everything else life throws your way. Most traditional jam recipes require hours of careful cooking and monitoring, not to mention all those specialty ingredients and canning supplies you’d need to track down at the store.

That’s why this rhubarb jam with jello has become my go-to recipe: it’s quick and straightforward, uses just a handful of basic ingredients, and turns out great every single time – even if you’re new to jam-making.

What Kind of Rhubarb Should I Use?

When shopping for rhubarb, you’ll find both green and red varieties at the store or farmer’s market, and either type will work perfectly in this jam recipe. Look for stalks that are firm and crisp – if they’re floppy or limp, they’re past their prime. While the redder stalks tend to give your jam a prettier color, they don’t necessarily taste any different from the green ones. Just remember to only use the stalks and discard the leaves since rhubarb leaves aren’t edible. If you’re harvesting from your garden, spring rhubarb tends to be more tender and less stringy than late-season stalks.

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, you can use frozen rhubarb – just thaw and drain it well before using. Note that frozen rhubarb might release more liquid, so you may need to cook it a bit longer.
• Granulated sugar: You can try using a sugar substitute designed for cooking, but keep in mind this might affect the jam’s ability to set properly. If using a sugar substitute, look for one specifically meant for jams and preserves.
• Strawberry jello: While strawberry jello gives this jam its classic flavor, you can experiment with raspberry or cherry jello for a different taste. Just make sure to stick with a 3-ounce package size. The jello is crucial for helping the jam set, so don’t skip it or try to substitute with plain gelatin.

Watch Out for These Mistakes While Cooking

The biggest challenge when making rhubarb jam is getting the consistency right – cooking it too long will make it overly thick and rubbery, while not cooking it enough will leave you with a runny sauce instead of jam.

To avoid these texture issues, make sure to cook the rhubarb and sugar mixture until the rhubarb is completely broken down but still has some texture (about 10-12 minutes of gentle boiling), and remember that the jam will continue to thicken as it cools.

Another common mistake is not stirring frequently enough during cooking, which can lead to scorching at the bottom of the pot – keep a close eye and stir every few minutes, especially after adding the jello powder.

For the freshest flavor, avoid using frozen rhubarb if possible, as it can release too much liquid and affect the final texture of your jam.

What to Serve With Rhubarb Jam?

This sweet-tart rhubarb jam is super versatile and works great as a spread for your morning toast, English muffins, or warm scones right out of the oven. For breakfast or brunch, try spreading it on buttermilk biscuits or swirling it into plain yogurt with a sprinkle of granola on top. It’s also really nice paired with cheese – spread some on crackers with cream cheese or brie for an easy appetizer that everyone will love. If you’re feeling creative, you can even use it as a filling for thumbprint cookies or spread it between layers of a vanilla cake.

Storage Instructions

Preserve: Once you’ve filled your clean jars with the hot jam, process them in a water bath for 10 minutes to ensure proper sealing. Properly sealed jars can be stored in a cool, dark pantry for up to 12 months. After opening, keep your jam in the fridge.

Refrigerate: If you’re not planning to can your jam, you can keep it in airtight containers or jars in the refrigerator for up to 3 weeks. The jello helps this jam maintain its consistency nicely in the fridge!

Gift: This jam makes wonderful presents! Just be sure to note the ‘made on’ date on your jars and tell recipients to refrigerate after opening. For best flavor and texture, enjoy within one year of making.

Preparation Time	480-600 minutes
Cooking Time	12-15 minutes
Total Time	492-615 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1600-1800
• Protein: 0-1 g
• Fat: 0-1 g
• Carbohydrates: 400-450 g

Ingredients

• 3 cups granulated sugar (Domino is my preferred brand)
• 5 cups diced fresh rhubarb (cut into 1/2-inch pieces)
• 1 package (3 oz) strawberry gelatin dessert mix

Step 1: Prepare and Macerate the Rhubarb

In a large saucepan or stockpot, combine the freshly chopped rhubarb with sugar.

Stir the mixture until the rhubarb is evenly coated with sugar.

Cover the pot and let it sit at room temperature overnight.

This process, known as maceration, helps to draw out the juices from the rhubarb and infuse it with sweetness.

Step 2: Cook the Rhubarb Mixture

The next day, place the saucepan with the macerated rhubarb and sugar over medium heat.

Bring the mixture to a gentle boil, then reduce the heat to low.

Continue to simmer the mixture for about 12 minutes, stirring constantly to prevent sticking and ensure even cooking.

This will thicken the mixture as it cooks.

Step 3: Add Gelatin and Transfer to Jars

Once the rhubarb mixture has finished cooking, remove the saucepan from the heat.

Stir in the dry gelatin mix until it is fully dissolved and well combined with the rhubarb mixture.

Carefully transfer the mixture into sterile jars, leaving a little space at the top to allow for expansion.

Seal the jars with lids and refrigerate them.

This will help the mixture to set and preserve its freshness for later enjoyment.