Rhubarb Jam!

In the spirit of my last post, I want to share some of the food storing we’ve been doing and sharing how to do it yourself, should you want to.


What you’ll need:

7 cups Rhubarb (you can substitute other fruits for some of this if you want, too – strawberries, raspberries, blueberries, whatever strikes your fancy)

3 cups sugar

1 package Jello – NOT NOT NOT sugarfree. Sugar filled Jello.

1 largo bowl

1 large pot

Approximately 5 hours of your time


Start out by cutting up your fruits and putting in to the bowl.



Add sugar



Mix it all up and let sit for about 3-4 hours. Stir occasionally. You know it’s done when most or all of the sugar has dissolved. The more you stir, the faster it goes.



Once ready, transfer your bowl contents to the pan (sorry, I forgot to take these pictures). Boil the fruit for 15 minutes to soften it up. Stir frequently.

Then add your Jello to the pan. Boil another 10 minutes.


Gather up your storage jars.



Once you are done boiling, transfer your jam into the jars. It’s helpful if you can wait an hour or so before putting the jars into the fridge, just so they have a bit of a chance to cool off and not throw off the entire temp of the fridge as they cool in there.


Label your jars, and voila! You have jam! Once it has set up, you can use it for all kinds of jammy purposes.


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