STRAWBERRY RHUBARB JAM WITH JELLO
This three ingredient Strawberry Rhubarb Jam with Jello is the perfect way to make a yummy refrigerator jam in less than 15 minutes.
Provided by Barbara
Categories Breakfast
Time 15m
Number Of Ingredients 3
Steps:
- Wash rhubarb and cut into 1 inch chunks.
- Add rhubarb and sugar into a food processor bowl. Pulverize until the rhubarb and sugar make a wet paste.
- Pour rhubarb mash into a small saucepan over medium heat.
- Bring to a rolling boil, and continue to boil for 5 minutes. Remove from heat.
- Stir in Strawberry Jello until completely mixed.
- Pour into a clean quart mason jar or heat proof container. Let cool before covering with lid.
- Refrigerate overnight so the jam can set up. Enjoy!
- Makes one quart of jam, one Tablespoon is a serving.
Nutrition Facts : Calories 38 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
RHUBARB JAM
Make and share this Rhubarb Jam recipe from Food.com.
Provided by NHNichole
Categories Spreads
Time 25m
Yield 8-10 jars
Number Of Ingredients 3
Steps:
- Cut rhubarb on bias so it doesn't become stringy.
- Mix sugar and rhubarb in a heavy pan and cook over low heat (add no water).
- Stir and boil 10 minutes then remove from heat.
- Stir in Jello until dissolved.
- Pour into jars and seal with lids or place open jars into the freezer.
Nutrition Facts : Calories 484, Fat 0.1, Sodium 102.1, Carbohydrate 122.7, Fiber 1.4, Sugar 119, Protein 2.3
JELL-O® RHUBARB-BERRY JAM
Cook together fresh rhubarb, sugar and water combined with strawberry gelatin in this rhubarb-berry jam. JELL-O® Rhubarb-Berry Jam is a great canning idea.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 4 (1-cup) jars or 64 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Mix rhubarb, sugar and water in large saucepan. Cook on high heat 2 min. or until sugar is dissolved, stirring constantly. Reduce heat to medium; cover and cook until rhubarb is tender, stirring occasionally. Uncover; cook an additional 12 to 15 min. or until mixture is slightly thickened, stirring occasionally. Remove from heat.
- Add gelatin; stir until dissolved. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn jars upside-down. After 5 min., turn upright. Or, follow water bath method recommended by USDA. Cool. Store in refrigerator.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
RHUBARB JAM
A rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!
Provided by CHOLLOW
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h10m
Yield 32
Number Of Ingredients 5
Steps:
- In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
- Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 13.1 g
EASY RHUBARB JAM
This is a quick and easy recipe for your rhubarb from your spring garden. My husband goes through a jar every other day!
Provided by XSTCH3
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 24
Number Of Ingredients 4
Steps:
- In a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat. Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time.
- After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder. Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath. Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 44.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 1 g, Sodium 29.9 mg, Sugar 43 g
RHUBARB RASPBERRY JAM
My favorite jam. I pick and freeze rhubarb in the spring and then wait for raspberry season in July. It's so yummy, I make two batches of this every summer.
Provided by Mlooman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h50m
Yield 60
Number Of Ingredients 5
Steps:
- Combine rhubarb, sugar, raspberries, and lemon juice in a large pot. Let sit until sugar begins to dissolve, about 5 minutes. Bring to a boil; cook, stirring often, about 15 minutes. Add raspberry-flavored gelatin; stir until dissolved, 1 to 2 minutes. Remove jam from heat.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and place jars 2 inches apart into the water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until completely cool, about 2 hours. Press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 17.7 g, Fiber 0.7 g, Protein 0.3 g, Sodium 5.4 mg, Sugar 16.5 g
RHUBARB STRAWBERRY JAM
This rhubarb strawberry jam recipe is our favorite and so easy to make.
Provided by SALLY 888
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h42m
Yield 24
Number Of Ingredients 3
Steps:
- In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
- Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 29.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 15.3 mg, Sugar 28.3 g
PINEAPPLE-RHUBARB JAM
Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. -Debbi Barate, Seward, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 7 half-pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18-22 minutes or until rhubarb is broken down, stirring occasionally. Add gelatin; cook and stir until gelatin is dissolved., Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
SURE.JELL RHUBARB JAM
Use fresh rhubarb in this delicious SURE.JELL Rhubarb Jam recipe. Rhubarb jam has never been easier when you follow this recipe and use a canner.
Provided by My Food and Family
Categories Home
Time 3h5m
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Chop unpeeled rhubarb finely. Place rhubarb and water in 4-qt. saucepan. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 4-1/2 cups prepared rhubarb into 6- or 8-qt. saucepot.
- Stir pectin into prepared rhubarb in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
STRAWBERRY RHUBARB JAM
This tangy Strawberry Rhubarb Jam recipe is a favorite with my family. They'll put it on almost anything, but especially like it on muffins or buttermilk biscuits. -Deb Kooistra, Kitchener, Ontario
Provided by Taste of Home
Time 30m
Yield 5-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into refrigerator containers, leaving 1/2-in. headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate for 3-4 weeks.
Nutrition Facts : Calories 57 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
RHUBARB-PINEAPPLE JAM
This easy recipe includes rhubarb, crushed pineapple, sugar, and strawberry gelatin, and takes about 30 minutes total to make. I like to use it as a freezer jam since it works so well. You can have fresh rhubarb jam anytime of the year.
Provided by STARAJOY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 56
Number Of Ingredients 4
Steps:
- Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.
Nutrition Facts : Calories 49.1 calories, Carbohydrate 12.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 13.2 mg, Sugar 11.4 g
RHUBARB JELLO JAM
My grandmother's infamous recipe, which she kindly taught me to make years ago. Who knew that it was so quick and fail-proof? Great on toast, and excellent on homemade pancakes!
Provided by Sheba Girl
Categories Vegetable
Time 20m
Yield 10-20 serving(s)
Number Of Ingredients 4
Steps:
- In a large skillet, add the rhubarb, sugar, and water; bring to a boil. Cook for ten minutes.
- Add the package of jello and boil for one more minute.
- Remove from heat and let cool. Store in the refridgerator in an airtight container.
Nutrition Facts : Calories 317.4, Fat 0.1, Sodium 43.4, Carbohydrate 80.7, Fiber 1.2, Sugar 77.9, Protein 1.3
RHUBARB BLUEBERRY JAM
Rhubarb, sugar, raspberry gelatin, and canned blueberry pie filling; make up this wonderful tasting jam.
Provided by Cindi M Bauer
Categories Fruit
Time 1h
Yield 4 pints
Number Of Ingredients 4
Steps:
- In a large bowl, add the rhubarb and sugar; stir to coat evenly.
- Cover the bowl, and place it in the refrigerator overnight.
- The next morning, place the rhubarb mixture in a large kettle.
- Cook over medium heat, stirring constantly; until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
- Remove the kettle from the heat, add the gelatin powder, and keep stirring for 1 minute.
- Add the can of pie filling, and stir thoroughly until mixed through.
- Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
- Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
- Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
Nutrition Facts : Calories 1222.5, Fat 0.7, SaturatedFat 0.1, Sodium 109.5, Carbohydrate 274.3, Fiber 7.2, Sugar 257.8, Protein 38.2
EASY RHUBARB JAM
Got a few rhubarb plants from my neighbor. Wanted to try something different or at least I thought. Found this in a old church cookbook. Everyone who tried it was impressed--even non rhubarb eaters.
Provided by Katha
Categories Fruit
Time 30m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Cook rhubarb and water till boiling.
- Add sugar.
- Let mixture come to a rolling boil.
- Boil 2 minutes, stirring often.
- Add Jello and stir well.
- Remove from heat.
- When mixture is almost cool (fruit won't come to the top), put in small freezer containers or small margarine containers.
- Freeze some and keep rest in refrigerator.
Nutrition Facts : Calories 2335.7, Fat 0.7, SaturatedFat 0.2, Sodium 413.1, Carbohydrate 593.4, Fiber 6.6, Sugar 576.7, Protein 9.9
TART RHUBARB JAM
I found this recipe in an Amish cookbook that was published by a local Amish restaurant by the employees. My kids love this jam and always ask for it every year when rhubarb is in season.
Provided by LARavenscroft
Categories Low Protein
Time 30m
Yield 48 serving(s)
Number Of Ingredients 4
Steps:
- Combine rhubarb, sugar, and pineapple in a 3 qt saucepan.
- Bring to a boil.
- Reduce heat and simmer 15 minutes.
- Remove from heat and stir in jello until dissolved.
- Pour into jars and refrigerate.
- Makes 48 tablespoons or 1 1/2 pints.
Nutrition Facts : Calories 42.9, Sodium 8.5, Carbohydrate 10.9, Fiber 0.1, Sugar 10.6, Protein 0.2
More about "rhubarb jello jam food"
BEST RHUBARB JAM RECIPE - HOW TO MAKE RHUBARB JAM …
From delish.com
STRAWBERRY RHUBARB JAM WITH JELLO RECIPE - JUST 3 …
From hereinthecatskills.com
PRESERVED: RASPBERRY RHUBARB JELL-O JAM - SERIOUS EATS
From seriouseats.com
SIMPLE RHUBARB JAM - HOMEMADE RHUBARB JAM | THE …
From thefoodblog.net
EASY STRAWBERRY RHUBARB JAM - FAMILY FRESH MEALS
From familyfreshmeals.com
RASPBERRY RHUBARB JAM WITH JELLO / GELATIN RECIPE - KEEPRECIPES
From keeprecipes.com
THE BEST STRAWBERRY RHUBARB JAM RECIPE YOU’LL EVER MAKE
From outdoorapothecary.com
RHUBARB JAM WITH STRAWBERRY JELLO BEST RECIPES
From findrecipes.info
RHUBARB SAUCE WITH JELLO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RHUBARB JELLY - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
RHUBARB WITH JELLO RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CANNING RHUBARB STRAWBERRY JELLO JAM BEST RECIPES
From findrecipes.info
RHUBARB FREEZER JAM - HOOSIER HOMEMADE
From hoosierhomemade.com
RHUBARB JAM WITH JELLO BEST RECIPES
From findrecipes.info
RHUBARB JAM - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
HOW TO MAKE THE MOST AMAZING RHUBARB JAM WITHOUT SUGAR
From littleyellowwheelbarrow.com
HEAVENLY RHUBARB JAM RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
AWESOME JELLO RHUBARB-PINEAPPLE JAM JELLO RECIPE
From recipelion.com
GRANDMA'S RHUBARB JAM - BONITA'S KITCHEN
From bonitaskitchen.com
RHUBARB FREEZER JAM (EASY!) | VANILLA AND BEAN
From vanillaandbean.com
STRAWBERRY RHUBARB JAM - THE BELLY RULES THE MIND
From thebellyrulesthemind.net
TRADITIONAL NEWFOUNDLAND RHUBARB AND STRAWBERRY JAM
From bonitaskitchen.com
RHUBARB AND JELLO RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
RASPBERRY RHUBARB JAM RECIPE | A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
STRAWBERRY RUBBARB JELLO JAM - RECIPES | COOKS.COM
From cooks.com
RHUBARB ORANGE JELLO JAM - RECIPES | COOKS.COM
From cooks.com
RHUBARB RECIPES USING JELLO : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
STRAWBERRY RHUBARB JAM - THE COUNTRY COOK
From thecountrycook.net
EASY RHUBARB JAM (THREE INGREDIENTS, NO PECTIN) - FUSS FREE FLAVOURS
From fussfreeflavours.com
RHUBARB JAM WITH JELLO - RECIPE | COOKS.COM
From cooks.com
HOW TO MAKE RHUBARB JAM & RHUBARB JELLY - KITCHEN PARADE
From kitchenparade.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love