I just made this! The BEST Rhubarb Jam Recipe ever!
You can use fresh OR frozen rhubarb, and fresh OR frozen strawberries and canned, crushed pineapple.
This recipe uses strawberry gelatin ("Jello") and no pectin.
A very quick and easy to make jam with rhubarb.
The amazing consistency of this jam makes it perfect for a rhubarb ice cream topping (see the pictures) in addition to a delectable rhubarb topping for toast, bagels and pancakes!
If you are planning to use freezer rhubarb for this recipe, thaw the rhubarb in a sieve over a bowl, and discard the excess liquid (don't squeeze out the liquid). I usually put in out on the kitchen counter the night before.
Never froze a rhubarb harvest before? Freezing rhubarb is so easy, no sugar, no mess!
1 1/2 cups fresh or *frozen chopped rhubarb
2 1/2 cups fresh or frozen strawberries, crushed
1 cup canned, crushed pineapple (about 8 oz.) (NOT drained)
2 1/2 cups granulated sugar
1 pkge. (3 oz.) strawberry gelatin (For Example: "Jello")
In a large pan, combine the chopped rhubarb, crushed strawberries, crushed pineapple, and the sugar.
Bring the above mixture to a boil over medium-high heat (stir to prevent sticking and burning), then reduce heat and allow mixture to simmer on low heat for about 20 minutes.
Be sure to continue to stir often to avoid sticking and burning.
Remove mixture from the heat, and gradually stir in the strawberry gelatin until dissolved.
Pour jam into refrigerator containers or glass canning jars, leaving about a 1/2" - 1" headspace.
Allow jam to stand on the counter until cooled.
Top with lids and store in the fridge for up to 4 weeks.
Makes about 5 1/2 cups of the Best Rhubarb Jam! This recipe will fast become a family favourite!
(I gave a jar to my daughter-in-law, and my parents, and they were quite thrilled with the taste! ;)
Note - since this recipe for rhubarb jam does not include pectin, it needs to remain refrigerated once it has cooled to room temperature
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