Table of Contents
Ingredients:
- 4 cups chopped rhubarb
- 3 cups white sugar
- 1 (3 ounce) package strawberry flavored gelatin mix
- 1/4 cup water
Instructions:
- In a large saucepan, combine the chopped rhubarb and sugar. Let it sit for about 10 minutes, allowing the rhubarb to release its juices.
- Place the saucepan over medium heat and bring the rhubarb mixture to a boil, stirring frequently.
- Reduce the heat to low and let the mixture simmer for about 10-15 minutes, or until the rhubarb is soft and tender.
- In a small bowl, dissolve the strawberry flavored gelatin mix in 1/4 cup of water.
- Once the rhubarb is cooked, stir in the dissolved gelatin mixture.
- Increase the heat to medium-high and bring the jam to a rolling boil, stirring constantly. Let it boil for 1 minute.
- Remove the saucepan from the heat and skim off any foam from the surface of the jam.
- Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue.
- Place the lids and bands on the jars, tightening the bands just until fingertip tight.
- Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
- After processing, carefully remove the jars from the water bath and let them cool completely on a clean towel or cooling rack.
- Once cooled, check the seals on the jars. The lids should not flex up and down when pressed in the center.
- Store the sealed jars in a cool, dark place for up to 1 year. Once opened, store any leftover jam in the refrigerator for up to 3 weeks. Enjoy this sweet and tangy rhubarb jam on toast, biscuits, or as a topping for desserts!
For More Recipes Visit: www.waniarecipes.com