Homemade Berry Rhubarb Jam. One of our newer family favorite recipes and one of the best ways to use rhubarb! Sweetened and thickened with jello, this is easy to make and even easier to eat! Perfect in sandwiches, on toast, or baked in the center of a cookie or tiny tart!
I contemplated doing this post for the Family Recipes post. Just one problem. It is a new family recipe. So I don’t think I am going to let this one count. It can be a memory for me though. It can also be something my children can have for their future remembrance. What does this have to do with family?
Well, mom gave it to me. But is it is a new recipe to her of the Better Homes and Gardens new cookbook edition I gave her for her birthday in April. It will become a family recipe because it is awesome, easy to make and Chris likes it! I’m sure Justin will too. Chris has already taken a jar home and Justin will be getting his jar soon.
I used mom’s jam in my Strawberry Tart recipe. The photos here are of the jam I made yesterday morning. This is such a simple recipe. It has only 4 ingredients and takes very little time. It made about 8 cups of jam all together. If you have never made jam because you thought it was too time consuming or hard to do, then you really need to try this recipe. It is also a great way to use rhubarb that is in season right now!
- 6 cups fresh rhubarb, diced
- 3 cups sugar
- 2 cups raspberries
- 1 package raspberry jello (do not use sugar free)
- Mix the rhubarb and sugar in a large saucepan. Let sit for 15 minutes, stirring often.
- After 15 minutes, cook rhubarb and sugar mixture on low burner until rhubarb is soft. It will look very liquidy. Add 2 cups of raspberries. I'm sure strawberries would work here also (slice strawberries before measuring). Cook mixture until it begins to thicken, stirring often.
- Remove mixture from heat and stir in jello mixture. You can set aside to cool, or immediately pack in jam jars. Once jam has cooled in jars you can store jars you won't be using soon in your freezer.