Description
This easy strawberry rhubarb jam combines tart rhubarb with sweet strawberries in a simple, quick-cooking recipe perfect for preserving the fresh flavors of summer. Made with just a few ingredients and cooked on the stovetop, this jam can be frozen for long-term storage or refrigerated for immediate use.
Ingredients
Scale
Ingredients
- 5 cups Rhubarb (fresh or frozen)
- 1 cup Sugar
- 1 box Strawberry Jell-o (approximately 3 oz)
- ½ cup Water
Instructions
- Prepare the fruit and start cooking: In a medium saucepan, combine the rhubarb, sugar, and water. Place the saucepan over medium-high heat and bring the mixture to a full boil, stirring occasionally to dissolve the sugar and soften the rhubarb.
- Add the gelatin: Once the rhubarb mixture has reached a rolling boil, remove the pan from the heat. Stir in the strawberry Jell-o crystals thoroughly until they are completely dissolved and the mixture is smooth.
- Cool and store: Transfer the jam into a freezer-safe container or jars. Allow it to cool to room temperature before sealing. Store the jam in the refrigerator for up to one week or freeze it for up to six months for longer preservation.
Notes
- Fresh or frozen rhubarb both work well in this recipe; no need to thaw frozen rhubarb beforehand.
- The box of strawberry Jell-o adds both flavor and helps set the jam without needing traditional canning methods.
- Use a freezer-safe container if you plan to store the jam long-term in the freezer.
- Jam is best enjoyed within a week if refrigerated, so plan your batch size accordingly.
- Stir the jam well after adding the Jell-o to ensure all crystals dissolve and the texture is smooth.
