Strawberry Rhubarb Jam
Mom used to make this when I was a kid and I loved it. Whenever I'd ask for the recipe she'd tell me that she didn't write it down. I did a quick look on the internet and I found this version, straight from Jell-O, so it should be about right. It almost can't get any easier.
{(rater>id=100|name=Strawberry Rhubarb Jam|type=rate|headline=off)}
Preheat: ° | Yield: servings | |
Prep: 0:20 | Wait: 0:00 | Cook: 0:40 |
Ingredients
- 6 cups finely chopped fresh rhubarb (about 1-1/2 lb.)
- 3-1/2 cups sugar
- 1/4 cup water
- 1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
Directions
- Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Mix rhubarb, sugar and water in large saucepan. Cook on high heat 2 min. or until sugar is dissolved, stirring constantly. Reduce heat to medium; cover and cook until rhubarb is tender, stirring occasionally. Uncover; cook an additional 12 to 15 min. or until mixture is slightly thickened, stirring occasionally. Remove from heat.
- Add gelatin; stir until dissolved. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn jars upside-down. After 5 min., turn upright. Or, follow water bath method recommended by USDA. Cool.
- Store in refrigerator.
Notes
Some of the comments on the Kraft website:
- I have been making this jam for 30 years and my mother made it for 30 years before me. She added a package of kool-aid to give the jam more color .It is great either way.
- …she froze the jars making it like freezer jam. I want to say thank you to who gave or discovered the recipe.
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