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Rhubarb Freezer Jam
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- #19827
The classic combo of rhubarb and strawberry in a chunky freezer jam. Perfect on toast, english muffins, pancakes, etc.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
8 reviews
4 comments
ingredients
4 cups sugar
5 cups diced rhubarb
1 package (3 ounce size) strawberry gelatin powder
directions
Combine the sugar and diced rhubarb in a covered bowl overnight at room temperature.
The next day, transfer the mixture to a saucepan and bring to a boil over medium-high heat. Let cook at a low boil, stirring occasionally, for 10-15 minutes or until the mixture starts to thicken.
Remove the pan from the heat and stir in the gelatin powder. Mix until dissolved.
Transfer to sealable jars, filling enough to leave 3/4-inch space at the top for expansion. Let cool at room temperature then place in the freezer until set. Store in the freezer for up to 6 months, or in the refrigerator for 1 week.
tools needed
Knife: To dice the rhubarb into small pieces for the jam.
Saucepan: For cooking the rhubarb and sugar mixture over heat until it thickens.
Stirring Spoon: For stirring the rhubarb mixture while it cooks and thickens.
Sealable Jars: To store the jam in the freezer once it has cooled down. Make sure to leave enough space at the top of the jar for expansion.
Cooling Rack (optional): Placing the jars on a cooling rack can help speed up the cooling process before placing them in the freezer.
Measuring Cups: For accurately measuring the sugar and rhubarb for the jam.
Sealable Bags (alternatively): Instead of using sealable jars, freezer-safe sealable bags can also be used for storing the cooled jam in the freezer. Make sure to remove as much air as possible before sealing the bags.
nutrition data
37 calories, 0 grams fat, 9 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
Instead of jars can I use the Rubbermaid cups with lids
Yes, those should work.
July 15, 2014
Amazed that this turned out but it was delicious! Good thing I like rhubarb though because it makes a lot. Had it on english muffins this morning for breakfast. Mmmm
I just put in strawberry jellow powder! Was I to maje jellow and then poor into it? Please give me a answer soon!
No, the directions state to add the dry powder (you stir to dissolve it, which wouldn't work with prepared jello)
I just put in strawberry jellow powder! Was I to maje jellow and then poor into it? Please give me a answer soon!
No, the directions state to add the dry powder (you stir to dissolve it, which wouldn't work with prepared jello)
August 21, 2013
Simple and good. I also used wild cherry jello, 6 cups rhubarb and 3 cups sugar. It makes about 5 cups.
June 2, 2011
diabetic, used 20 cups rhubarb,7 cups sugar, 2 6 oz sugar free jello, wanted nutritional information , also jelly was delicious and still could have lowered the sugar to maybe 6 cups will try that next time
April 26, 2009
This recipe is easy and absolutely the best. I have gotten many comments on this recipe as it is soooo good and sooo easy.
June 2, 2008
Very yummy and easy to make. I made a double batch, using 10 cups rhubarb, but only 5 cups sugar as I thought the sugar ratio was a bit high. I also used a LARGE cherry jello because my husband grabbed the wrong thing and it was very yummy.
June 1, 2008
Great flavor, however it was difficult to spread after being in fridg. Do you think this is from overcooking? Tip: I used a hand held blender to smooth out the Rhubarb, worked great.
May 9, 2008
This is a great jam. Easy to make and taste great! I don't know the self life of thius jam it never stays on the self long around here. But you can seal the jar as soon as you fill them and water bath them for 5 mins.
I'd like to know the shelf life of this jam made with jello as the setting ingredient?Do the lids go on the jars imediatly or does the jam cool for half an hour first then seal?
May 22, 2006
My wife does not cook so I do all the cooking in my house and I dont have time to do those long recipes. This one was so easy. Thanks.