Friday, May 28, 2010

Rhubarb Jam

Yesterday I made some Rhubarb Berry Jam.  It was so easy and it tastes yummy.  I just sort of made up this recipe from others I have come across.  I used more rhubarb and less sugar than most of the recipes I saw.

First I cut up 16 cups of rhubarb and placed in a large bowl and then I sprinkled it with 3 cups of sugar.

I let that stand overnight and in the morning a lot of the juice had come out of the rhubarb and it looked like this.

Then I put it in a big pot on the stove and boiled for 15 minutes.

Then I added one can of wildberry pie filling and stirred that in until the pot came back to a boil.  Then I turned off the heat and stirred in three small packages of raspberry jello.

At this point I was pretty much done.  You can either put it in canning jars and process and seal or take the easy way out as I did, put in any freezer safe container, cool, and then store in the fridge or freezer.  As you can see I just used some old jam and condiment jars I had lying around.  I didn't fill them really full, leaving room for it to expand in the freezer.

Mmmm, yummy homemade rhubarb jam on homemade bread.  It doesn't get much better than this.


  1. Looks yummy. I love rhubarb jam - especially on big pancakes. I just wish the rhubarb plant in my backyard would get busy producing rhubarb. :)