Strawberry Rhubarb Jam with Jello
This easy Strawberry Rhubarb Jam with Jello is a simple, no-pectin recipe made with just 4 ingredients. The strawberry gelatin adds vibrant color, boosts flavor, and helps the jam set perfectly. This small batch jam can be stored in the fridge, freezer, or canned for shelf-stable jars.
Servings: 64 tablespoons
Calories: 1tablespoon
Ingredients
- 2 ¼ cups cubed or sliced fresh or frozen rhubarb (about 12 ounces)
- 2 cups coarsely chopped or mashed fresh strawberries (about 12 ounces)
- 3 cups granulated sugar
- 1 (3 ounce) box strawberry gelatin (such as Jello)
Instructions
- Wash enough jars or freezer containers to make 4 cups of jam in hot soapy water. If you plan to store the jam in a cabinet, then you will need to sterilize the jars and process the filled jars at the end in a boiling water bath procedure. See NOTES.
- Wash and pat dry the strawberries and rhubarb before chopping. Make sure there are NO green leaves left on the rhubarb.
- Combine the rhubarb, strawberries and sugar in a 6 to 8 quart Dutch oven or saucepan. Let stand 10 minutes. At first, it will look like there’s too much sugar, but if your berries are juicy, the sugar will bring out the juice and the sugar will start to dissolve.Tip: If your strawberries are not at peak ripeness or and very juicy, you may add 2 tablespoons of water.
- Bring the fruit mixture to a rolling boil over medium heat, stirring often for the first 10 minutes. Then, boil for 5 to 10 additional minutes, stirring almost constantly until the mixture is slightly thickened.
- Remove the pot from the heat and stir in the strawberry gelatin. Slowly stir for 2 to 3 minutes or until the gelatin and sugar has dissolved.
- Carefully pour or spoon the strawberry rhubarb jam into four half pint jars (or enough jars for 4 cups jam). Wipe the rims of the jars clean with a damp paper towel. Add lids and jar rings, if using Mason jars.
- If you plan to store the jam in the fridge or freezer, let the jam stand at room temperature for up to 24 hours. Then, store in the fridge for up to 3 weeks and in the freezer up to 1 year.You can also just use clean freezer-safe containers if you plan to store in the freezer.
- If you plan to make the jars of jam shelf stable (not refrigerate), fill sterilized canning jars with the hot jam, wipe rims, and add lids and rings. Process in a water bath immediately according to the size of your jars. See NOTES. Let jars cool completely, then store in a cool dark place.
- Yield: 4 cups.
Notes
Important: Make sure there are no green leaves on the rhubarb. The leaves are poisonous. The stalks are not.
To make the jam shelf stable, process in a water bath.
Tips:
- Stir gently while boiling. Stirring slowly and steadily helps reduce air bubbles from forming in the jam. Too much vigorous stirring can create foam and affect the final texture.
- Watch your boil! You want a steady rolling boil, but not so aggressive that the jam splatters. Adjust the heat as needed and keep stirring to prevent sticking.
- Choose the right jars for freezing. Avoid Mason jars with rounded shoulders if you plan to freeze the jam. They’re more likely to crack as the jam expands. Straight-sided freezer jars are a safer bet.
- Let it rest before storing! Giving the jam time to fully cool and set at room temperature helps it reach the right consistency before chilling or freezing.
