I just finished making four quarts of Strawberry-Rhubarb Jello Jam. My Mom has made this recipe for as long as I can remember and I just love it. I hope you enjoy this recipe!
Strawberry-Rhubarb Jello Jam
An all-time favorite of our family, this recipe is delicious and easy to make.
Author: Parsnips and Parsimony
Recipe type: Jam/Jelly
Ingredients
- 5 cups cut up rhubarb
- 5 cups sugar
- 1 20oz can of crushed pineapple
- 2 3oz boxes strawberry jello
Instructions
- Mix rhubarb, sugar and pineapple together in large bowl.
- Cover and let sit for 8 hours. At the end of 8 hours, there should be lots and lots of juice inside the bowl.
- Place mixture in a large pot and bring to a boil.
- Boil for 20 minutes, stirring occasionally to make sure it doesn't stick and burn.
- Add Jello and stir, bringing the mixture back to a boil.
- Boil for 1 minute.
- Remove from heat and pour into sterilized jars.
- Cover with sterilized canning lid and screw ring.
- Cover all of your jars with a dish towel and allow to cool. You should hear the lids "pop" as they cool. When jars are fully cooled and sealed, you may store them. Refrigerate any jars that didn't seal.
Please follow proper canning procedures when sterilizing jars and lids. You may want to throw the completed jars into a water bath for a bit to finish the canning process properly. We personally have never had any issues with not doing that step, but please use your own judgement.
This is the first time I’m hearing “jello” being used in perserving jam, but it sounds delicious. But I like unusual recipes so this one I plan on keeping. Thanks
http://hauplight.blogspot.com/
Haupi,
You will have to try this recipe! I was raised on this jelly and there is nothing like it! My mom would make jelly filled muffins and cookies with this and it was soooo good! Thanks for stopping by!