Easy Rhubarb Jam With Jello (Old Fashioned Jell-O Jam Recipe)
Easy Rhubarb Jam With Jell-O
There’s something special about old family recipes scribbled on recipe cards, tucked into church cookbooks, or simply just a phone call to my grandma the first time I wanted to make this in which she very gently (but pointedly) told me, “you really can’t mess this one up”. This Rhubarb Jello Jam is one of those wonderfully simple recipes that has stood the test of time for good reason. And my grandma was right, I really have never messed this one up! With just three ingredients and no commercial pectin required, this sweet-tart jam captures the flavor of fresh rhubarb with a little help from strawberry Jello for color, flavor, and setting power.
If you’ve got an overflowing rhubarb patch and are wondering what to make besides our crisp, muffins, scones, or custard dessert, this easy rhubarb jam recipe deserves a spot on your list.
Whether spread on toast, spooned over ice cream, or tucked into homemade thumbprint cookies, this bright pink jam tastes like summer at grandma’s house in a jar.
Why You’ll Love This Rhubarb Jello Jam
- Uses only 3 super simple ingredients
- No pectin required – my grocery store is ALWAYS out of sure-jell when I’m ready to make jam??
- A great way to use extra rhubarb
- Sweet with just enough tart rhubarb flavor
- Ready in about 20 minutes of active cooking time
- Beautiful bright pink color thanks to the strawberry Jello
Ingredients
- 5 cups rhubarb, chopped
- 3 cups granulated sugar
- 1 package (3 ounces) strawberry Jello
How to Make Rhubarb Jello Jam
1. Combine the rhubarb and sugar
Place the chopped rhubarb and sugar in a large bowl or stockpot and stir to combine.
Allow the mixture to sit for several hours or overnight. As the sugar draws moisture out of the rhubarb, you’ll notice a surprising amount of juice collecting in the bottom of the bowl. This helps create the syrupy base for the jam without needing to add water.
2. Cook the rhubarb mixture
Transfer the rhubarb mixture to a large saucepan or Dutch oven if needed.
Bring the mixture to a gentle boil over medium heat, stirring occasionally.
Cook for approximately 15 minutes, or until the rhubarb has softened and broken down into a jam-like consistency.
3. Add the Jello
Remove the pan from the heat.
Stir in the package of strawberry Jello powder and continue stirring until completely dissolved.
The Jello gives the jam its beautiful ruby-red color while adding additional strawberry flavor that pairs perfectly with rhubarb.
4. Fill the jars
Carefully ladle the hot jam into clean jars, leaving about ¼ inch of headspace at the top.
Wipe the rims clean and seal with lids.
Does Rhubarb Jello Jam Need to Be Water Bath Canned?
For long-term pantry storage, use an approved water bath canning method or store the jam in the refrigerator or freezer instead. If you’ve checked out my strawberry freezer jam recipe, you know I’m more than slightly terrified of canning things, so I always go with the freezer method when I can.
- Refrigerator: Keeps for approximately 3 weeks.
- Freezer: Keeps for up to 1 year.
- Water bath canned: Follow current safe canning guidelines for rhubarb jam recipes if you plan to store it at room temperature.
Mine never lasts that long in the fridge/freezer anyway, so I don’t worry about the hassle of canning. Plus, I always have friends and neighbors willing to accept a jar if I make too much!
What Does Rhubarb Jam Taste Like?
Rhubarb on its own is famously tart, but the sugar and strawberry Jello balance that sharpness beautifully.
The result tastes somewhere between strawberry jam and raspberry jam, with a bright, tangy finish that keeps it from becoming overly sweet. It is perfectly nostalgic and tastes like happiness, in my opinion.
Variations to Try
Once you’ve made the original version, try experimenting with:
- Raspberry Jello for a deeper berry flavor
- Cherry Jello for a sweeter, richer jam
- Strawberry-banana Jello for a fun twist (this one’s a little too weird for me, but go for it!)
- Adding a splash of vanilla extract after cooking
- Stirring in a handful of fresh strawberries while cooking
Ways to Use Rhubarb Jello Jam
This easy jam is delicious:
- Spread on toast, biscuits, or English muffins
- Swirled into plain yogurt
- Served over cheesecake or ice cream
- Layered into thumbprint cookies
- Added to oatmeal
- Spread between cake layers
- Paired with brie and crackers on a charcuterie board
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! Thaw the rhubarb first and include any juices that collect during thawing.
Can I reduce the sugar?
The sugar helps both preserve the jam and balance rhubarb’s tartness. Reducing it significantly may affect both the flavor and texture.
Do I have to let the rhubarb sit overnight?
No, but allowing the rhubarb and sugar to sit for several hours helps draw out moisture and creates a better jam consistency.
Can I use fresh strawberries instead of Jello?
Not in this particular recipe. The Jello provides flavor, sweetness, and helps the jam set properly.
A Taste of Summer Nostalgia in Every Jar
Some recipes survive generations because they simply work, and this old-fashioned Rhubarb Jello Jam is one of them. It’s easy enough for beginner jam makers, uses simple ingredients, and transforms a plain old pile of rhubarb into something that tastes like sunshine and summer.
If you’re lucky enough to have rhubarb growing in your backyard, this recipe is one of the simplest and most rewarding ways to preserve the season. I make it at least twice a season, since the first batch doesn’t last long!
Rhubarb Jello Jam
Ingredients
- 5 cups chopped rhubarb
- 3 cups sugar
- 1 3-ounce package strawberry Jello
Instructions
- Combine chopped rhubarb and sugar in a large bowl or pot.
- Let stand for several hours or overnight until juices form.
- Bring mixture to a boil over medium heat.
- Cook for 15 minutes, stirring occasionally.
- Remove from heat and stir in the strawberry Jello until fully dissolved.
- Ladle into clean jars and seal.
- Refrigerate, freeze, or process using an approved canning method for shelf-stable storage.
