canning
Rhubarb Jam

Rhubarb Jam

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I am finally out of Jam in this house!
 I realize that I didn’t make ANY jam last year,
so the jam we just ran out of was from the summer two years ago and it really lasted a long time.
This is jam year. (apparently)
Good thing that the rhubarb is flourishing and I have plenty of empty jars.
Today is a simple recipe – that is pretty darned sweet.
 If you don’t like sweet jam, skip this recipe and try the next one
5 cups chopped fresh rhubarb
4 cups white sugar
1 (20 ounce) can crushed pineapple, drained (or use two small cans and 1/2 cup more rhubarb)
1 (6 ounce) package strawberry flavored gelatin  (or two 3oz pkgs)
In a large saucepan or stock pot, combine the rhubarb,
sugar and pineapple. Bring to a boil over medium-high heat.
Boil for 10 minutes, stirring frequently.
Jars can be sterilized at the same time.
OR
You can do like I do and run them in the dishwasher with a load
This is what it looks like after just 5 minutes…
After the rhubarb mixture has boiled for 10 minutes,
remove from heat, and stir in strawberry flavored gelatin powder.
Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath.**
Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.

 

**Sugar is a natural preservative.
I prefer to seal the jars and cool upside down.
When I flip them over, the ones that don’t seal (indent in center) go right to the fridge.
The rest are shelf stable.
Cost breakdown
At the local store – a medium sized jar of jam is $4
The rhubarb was free from my yard.
The sugar was $1 for a 4/# bag. A 4 pound bag has 10 cups…so it’s $0.10 a cup, I used $0.40 worth
The pineapple was free (three months ago – a $1//3 Dole coupon that doubled with a sale)
The Jell-O was free. I have 65 boxes in assorted flavors that I need to use up.
Seriously.
That is 5 jars of jam for $.40, or $0.08 each.
Yes, that makes it even sweeter
😉
I wonder what flavor we will make next………
Rhubarb Jam
Recipe Type: Canning
Author: Dannelle Gay
Serves: 5 jars
Ingredients
  • 5 cups chopped fresh rhubarb
  • 4 cups white sugar
  • 1 can crushed pineapple (20oz) drained (or use two small cans and 1/2 cup more rhubarb)
  • 1 package strawberry flavored gelatin 6oz
Instructions
  1. In a large saucepan or stock pot, combine the rhubarb,
  2. sugar and pineapple.
  3. Bring to a boil over medium-high heat.
  4. Boil for 10 minutes, stirring frequently.
  5. Jars can be sterilized in dishwasher at the same time
  6. After the rhubarb mixture has boiled for 10 minutes,
  7. remove from heat, and stir in strawberry flavored gelatin powder.
  8. Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath.**
  9. Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.
Yield: 5 - 6 jars

Strawberry Rhubarb Pineapple Jam

Strawberry Rhubarb Pineapple Jam

This is a simple recipe – that is pretty darned sweet.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 5 cups chopped fresh rhubarb
  • 4 cups white sugar
  • 1 (20 ounce) can crushed pineapple, drained (or use two small cans and 1/2 cup more rhubarb)
  • 1 (6 ounce) package strawberry flavored gelatin (or two 3 oz pkgs)

Instructions

  1. In a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat.
  2. Boil for 10 minutes, stirring frequently.
  3. Jars can be sterilized at the same time OR run them in the dishwasher with a load
  4. After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder.
  5. Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath.
  6. Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.

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3 thoughts on “Rhubarb Jam

    • I want some of your Rhubarb!!

    • Hey, If you have a little extra, could I get some please.. Screwed up a recipe that called for 4cups, then the GLASS 9×13 pan that was on the stove (my belly turned on the burner and needless to continue.. my pan (and goodies) blew up !!! I was not hurt (unreal since it happened right in my face, but am out 4 cups of rhubarb…. LOL Could ya help??? Julie

    • I made strawberry rhubarb jam on Friday, My recipe is:
      5 cups rhubarb
      1 cup strawberries
      3 cups white sugar
      1/4 cup water
      3 oz strawberry jello.

      dice rhubarb and strawberries, add the sugar and water to that, cook 10 mins on stove. Remover from heat and add jello until dissolved.

      I use a different way to “seal” my lids. I put water in my jars, pop them in the micro for about 1 1/2 minutes, I boil my lids and seals.
      When jam is ready, i dump the hot water from my jars, add jam, add the seal and rim. Set aside, and they sealed within the hour … (since I don’t have a big kettle, this works really well for me?

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