Rhubarb Jam

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It’s been raining pretty steadily for the past four or five days.  This means that the weeds are taking over everything in my life.  I can even hear them growing!  I used a rainy Saturday morning to make a couple of batches of a family favorite; Rhubarb Jam.

The recipe is really simple, and fairly goof proof!

Make sure you follow proper procedures for canning.  For more information and how to videos, check the Ball Canning site.

Clean and cut Rhubarb into 1/2 inch pieces.  Place in a large, heavy kettle.  Add sugar and 2 Tablespoons Water and bring to a boil.

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Stir the mixture frequently and boil for 10 minutes.

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Remove from heat and stir in one  3 ounce package of Jello.  I’ve used Strawberry, Raspberry and Grape.  On this occasion I used Cherry.  All provide great results, it just depends on the flavor combination you are going for.  Rhubarb is quite tart so the Jello flavor has to have enough sweetness to complement the Rhubarb.

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If you use Grape you’ll want to stir in some paste type purple food coloring as the resulting color is rather unappealing without additional color.  If you like your Rhubarb Grape Jam in a rather olive drab, gray, green color then you’ll love this!

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Ladle hot jam into hot jars, apply lids and rings and process 10 minutes in a boiling water canner.  Leave rings for 24 hours before removal and storage.

Be sure to label your jam so you know what in the world you are eating.

Enjoy!

Recipe: Rhubarb Jam

Ingredients

  • 5 cups Rhubarb, cut into 1/2 inch pieces
  • 3 cups sugar
  • 2 Tablespoons water
  • 1- 3 ounce package jello – strawberry, raspberry, cherry, grape, etc.

Instructions

  1. Clean and cut Rhubarb into 1/2 inch pieces
  2. Pour Rhubarb into a large, heavy kettle
  3. Add sugar and water
  4. Bring to a boil, stirring frequently
  5. Boil for 10 minutes
  6. Remove from heat and stir in jello
  7. Ladle into hot jars, place lids and rings
  8. Process in boiling water canner for 10 minutes.
  9. Leave bands in place for 24 hours
  10. Label and store

Quick Notes

I’ve used the following jello flavors with favorable results: Strawberry, Raspberry, Cherry and Grape. If you chose to use Grape you’ll want to have some purple paste food coloring on hand as the resulting jam is a grayish green sort of color. It tastes fabulous but lacks a little in appearance.

Microformatting by hRecipe.

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One Response to Rhubarb Jam

  1. Pingback: Days 156 – 162 « mrsjaybob.com/P365

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