Rhubarb Jello Jam
This easy Rhubarb Jam With Jello combines fresh rhubarb, sugar, and strawberry Jello to create a sweet and tangy old-fashioned jam with no pectin required. Perfect for spreading on toast, biscuits, or English muffins, this simple 3-ingredient recipe is a delicious way to preserve summer rhubarb.
Servings: 4 half pint jars
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.