Grandma's Rhubarb Jam Recipe: Quick and Easy

comments (2) July 5th, 2010

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curryleaf curryleaf, member
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Quick and easy rhubarb jam... my grandmothers recipe.
Rhubarb chunks getting cooked down.
Rhubarb plant number one. My dad brought these as transplants last august. They didnt produce much this year. Im hoping for a bigger crop next year.
Dont mind the weeds. This is my second rhubarb plant. It wasnt as prolific as rhubarb plants in my neighbors gardens. Next year, when the plants are better established, I hope to try more rhubarb recipes: pies, cakes, muffins, etc.
Quick and easy rhubarb jam... my grandmothers recipe.Click To Enlarge

Quick and easy rhubarb jam... my grandmother's recipe.

Photo: G. Eide

Ingredients:
7-8 cups of rhubarb cut into 1 inch chunks
3 cups of sugar to taste
1- 3 oz pkg strawberry Jell-O

How to make it
Wash and cut up rhubarb stalks. Cook rhubarb in a small amount of water. If you heat the rhubarb slowly, you can probably get by without water.

Cook to break the stalks down over medium low heat. Mash larger pieces as needed. Add the sugar to taste and cook until dissolved. Mix in the jello and stir to dissolve. Pour into containers and let cool. Freeze or store in the refrigerator. Yields about 3 pints.

About the recipe
My grandmother made this rhubarb jam recipe for as long as I can remember. Goodness knows where it came from but she’d always have some on hand to serve with her made-from-scratch whole wheat rolls ('grandma buns' we called them). It's delicious on toast or even in a peanut butter and jelly sandwich.

Now her kids and grandchildren carry on the jam-making tradition by cooking up their own using rhubarb fresh from the garden or farmers market.

I’m whipped up a batch this morning with my first-ever rhubarb harvest. I got transplants from my dad and planted them last August. This year, I got just enough for one batch of jam—hopefully next season’s more bountiful.

The secret ingredient
I don’t know if Jell-O is common in homemade preserves, but believe me that it’s delicious in this one. The coloring gives the jam a ruby red hue—a definite improvement over cooked rhubarb’s mushy-green tint. Try unflavored gelatin if you're opposed to the artificial flavors and colors—maybe with the addition of some fresh strawberries.

Anyone out there have a favorite rhubarb jam recipe? Perhaps using the vegetarian-friendly gelling agent pectin? I’ve heard that rhubarb is an "unreliable setter" though I don’t know enough about jam-science to know what that means.


posted in: rhubarb, jam

Comments (2)

Arthurbrown writes: it just Awesome
Posted: 5:04 am on February 17th
atmguy52 writes: Very good jam & easy to make! Took me 20 minutes I think. Then I put it in the freezer for like 30 min. Tastes tart if you just take a spoonful, but on toast it's just right.
Posted: 5:02 pm on May 27th
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