My Rhubarb Jam
 

I used about 7+ little jars.
12 sticks of Rhubarb, cut into 3-4 inch lengths. Nuked with about an ounce of water for 3 min. Dumped it into my large cooking pot. Ran my hand held chopper through the mushy rhubarb. Added a large bottle of strawberrt jam. Let boil gently for about 10 min. Then added a tabl. of lemon juice & a pkg. of strawberry jello.Simmer another 10 min. add 1/2 cup sugar or to taste if needed. It is so good. I'm not much of a jam maker. I just remember my mom using jello instead of Certo.

Sounds very good will try it as soon as my plant produces enough ribs. Thank you.

I've already made two batches of this jam. Love it on soda crackers. And with peanut butter.
3 c. cut-up rhubarb
1/2 c. water
Boil this or 2 to 3 min. (until mushy)then mash with a potato masher
Add 2 1/2 c. sugar
Bring to boil about 3 min. to dissolve sugar.
Remove from heat and stir in
3 oz. pack raspberry jello (can be any flavor)
Stir well and cool slightly.
Put in jars
Makes about 4 1/2 c.
Refrigerate. I've kept it I several months.

That sounds good. My rhubarb is about ready to pick. Does someone have a recipe for a freezer jam? I don't want it to spoil.

STRAWBERY - RHUBARB FREEZER JAM

4 heaping cups chopped rhubarb into large heavy pot with VERY LITTLE water, just to cover bottom of pan. simmer until soft, WATCH CAREFULLY
2 + /- cups of chopped strawberries

measure out rhubarb and strawberries to measure exactly 4 cups total, add 1 tsp grated orange peel, stir together and set aside.

measure out 3 cups of sugar into large heavy pot, add 1 package low sugar Sure Jell and mix well, stir in 1 cup water
and bring to boil, boil for 1 minute on med - high stirring constantly. Remove from heat and stir in rhubarb mixture, stir 1 minute. pour into hot jars LEAVING 1/2 INCH HEAD SPACE, cap and cover jars with towel and leave on counter
24 hours. Shake gently to distribute fruit. FREEZE 1 YEAR+/- OR REFRIGERATE 3 WEEKS.
EXCELLENT ON VANILLA ICE CREAM BUT KILLER ON CHEESECAKE!!!