Rhubarb Jam

Rhubarb Jam

I got my first batch of Rhubarb Jam made this year! Woo hoo! Looks good too! I wish I would have taken more pictures, but here is the recipe and pictures:

Rhubarb Jam

5 cups rhubarb, chopped finely
4 cups sugar
2 boxes of Jell-o, any flavor (I recommend anything red colored)

Mix chopped rhubarb and sugar together in a bowl. I use the pot I am going to cook the jam in so I don’t dirty more dishes. Let the rhubarb and sugar sit for an hour.

Add the two boxes of Jell-o and mix well. Bring to a boil on the stove and let boil for a half-hour. Watch carefully and stir often!

Fill sterilized jars with hot jam mixture. Clean top of jars, add lids, and screw on rings. At this point you can do one of two things: (1) turn the jars over on their tops and let the heat seal the jars or (2) process in water canner for 10 minutes. This recipe will make 2 pints or 4 – 1/2 pints.

Sorry about the fuzzy photo, but you get the idea. Also in the back on the photo is my experiment into making my own vanilla extract using vodka. Recipe will be coming on that in the next few weeks as that is how long it has left to infuse!

We also got the party started with making my own dandelion wine. Recipe and pics will be coming on that next week!

Busy rest of the week with Shali and Jordan’s first softball game of the season and going to graduation parties. I would rather be busy though than be bored!

Thanks for reading!

Sharing is caring!

4 thoughts on “Rhubarb Jam

  1. Thanks! I can't wait to try your jam recipe! Yum!

    I do not have a rhubarb crumb recipe using almond flour, but from what I have researched I think you could substitute at least half of the flour in the recipe for almond flour.

Leave a Reply

Your email address will not be published.