Rhubarb Jam
Ingredients:
1. 4 cups chopped rhubarb
2. 3 cups white sugar
3. 1 (3 ounce) package strawberry flavored gelatin mix
4. 1/4 cup water
Directions:
1. Combine the chopped rhubarb and sugar in a large saucepan. Let it sit for about 10 minutes to release the rhubarb’s juices.
2. Place the saucepan over medium heat and bring the rhubarb mixture to a boil, stirring frequently.
3. Reduce the heat to low and let the mixture simmer for 10-15 minutes until the rhubarb is soft.
4. In a small bowl, dissolve the strawberry flavored gelatin mix in 1/4 cup of water.
5. Stir in the dissolved gelatin mixture once the rhubarb is cooked.
6. Increase the heat to medium-high and bring the jam to a rolling boil, stirring constantly for 1 minute.
7. Remove the saucepan from the heat and skim off any foam from the surface.
8. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top.
9. Wipe the jar rims with a clean, damp cloth to remove any spills.
10. Place the lids and bands on the jars, tightening the bands just until fingertip tight.
11. Process the jars in a boiling water bath for 10 minutes for proper sealing.
12. Carefully remove the jars from the water bath and let them cool completely on a clean towel or cooling rack.
13. Check the seals on the jars once cooled. The lids should not flex up and down when pressed.
14. 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!
Preparation Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
