Homemade Rhubarb Jam 🍓✨ – Sweet, Tangy, and Perfectly Spreadable

If you’re looking for a nostalgic, sweet-tart spread that captures the essence of spring and summer, this Homemade Rhubarb Jam is just the thing. Made with fresh rhubarb, sugar, and a hint of strawberry flavor from gelatin mix, this jam is vibrant in both color and taste. It’s perfect on toast, biscuits, pancakes, or even swirled into yogurt or oatmeal.

Whether you’re new to canning or a seasoned pro, this simple recipe is beginner-friendly and doesn’t require any pectin. The addition of strawberry gelatin not only enhances flavor but also helps set the jam beautifully. Let’s preserve some sunshine in a jar!

Ingredients

4 cups chopped rhubarb
3 cups white sugar
1 (3 oz) package strawberry flavored gelatin mix
1/4 cup water

Instructions

Combine rhubarb and sugar: In a large saucepan, mix the chopped rhubarb and sugar. Let it sit for 10 minutes so the rhubarb can release its natural juices.
Cook the rhubarb: Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently.
Simmer: Reduce the heat to low and simmer for 10–15 minutes, or until the rhubarb becomes soft and tender.
Dissolve gelatin: In a small bowl, dissolve the strawberry gelatin mix in 1/4 cup of water. Stir until fully dissolved.
Add gelatin to jam: Stir the dissolved gelatin into the rhubarb mixture.
Final boil: Increase heat to medium-high and bring the mixture to a rolling boil, stirring constantly. Let it boil for exactly 1 minute.
Skim foam: Remove from heat and skim off any foam from the top of the jam.
Ladle into jars: Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace at the top.
Wipe and seal: Wipe the rims of the jars with a clean, damp cloth. Apply lids and screw on bands until fingertip tight.
Process in water bath: Place the jars in a boiling water bath and process for 10 minutes to ensure a secure seal.
Cool and check seals: Remove jars and let cool completely on a towel or wire rack. Once cooled, press the center of each lid to check for a proper seal — the lid should not pop up and down.
Store: Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and use within 3 weeks.

Why You’ll Love This Rhubarb Jam

No pectin needed: Gelatin does the job of setting while adding fruity flavor.
Beginner-friendly: Great for first-time jam makers and easy to customize.
Versatile: Delicious on toast, biscuits, ice cream, yogurt, or even layered into desserts.
Perfect for gifting: Pour into cute jars, add a label, and give as a homemade gift!

FAQs

Can I use frozen rhubarb? Yes! Just thaw and drain it first to avoid excess liquid in your jam.

Can I use different flavored gelatin? Absolutely! Raspberry or cherry gelatin would be great substitutes.

Do I have to use a water bath? For safe long-term storage, yes. If you skip it, store the jam in the fridge and consume within 2–3 weeks.

Can I make it less sweet? You can reduce sugar slightly, but it may affect shelf life and texture.

What if my jam doesn’t set? Chill it overnight first—it often thickens more as it cools. If still too thin, reheat with more gelatin and reprocess.

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Conclusion: Sweet, Tangy, and Totally Homemade 🍓

This Rhubarb Jam is a true celebration of seasonal flavor. With its balance of tart rhubarb and sweet strawberry tones, it’s sure to become a favorite at breakfast—or anytime you need a pop of fruity delight. It’s easy, rewarding, and a wonderful way to make the most of your garden harvest. So grab your jars and let’s get jamming! 💕

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