Friday, August 20, 2010

Easy Rhubarb Jam

Growing up, it was always a treat to have a jar of my great-grandmother's jam in the fridge. Sadly, she passed away just as I was discovering my love for cooking & baking, and I never had the opportunity to spend some time in the kitchen with her. One of my cousins, who lived much closer to her, helped my Grammie make jam in her last years, and she shared the recipe with me after her death.

Due to the ingredients in the recipe, I'm sure this wasn't a jam she had been making since she was my age (I don't think Jello has been around that long!), although I know she made it my whole life & I will always think of her when I make it.

This is a very easy recipe - making a amateur canner feel a little better about attempting canning for the first time. I'm not sure that my Grammie water processed her jam - with lots of family nearby, I thinks she handed out all of the jars before she had an opportunity to store any. I, however, only make jam once a year & ration my jars so that I have enough to last until the next summer. (If my family is lucky, I share a few jars!)

Makes 8-9 jars (8oz each)

7 cups finely chopped rhubarb (I've used fresh & frozen - both work equally well)
3 1/2 cups sugar
1 can pie filling
1 (6oz) box jello (or 2 - 3oz boxes)

Bring rhubarb, sugar & pie filling to a boil. Boil for 10 minutes, stirring continuously. Remove from fire & add jello.

Carefully pour the jam into jars & water process to seal.


Favorite Flavor Options:

Strawberry pie filling, strawberry jello
Raspberry pie filling, raspberry jello
Blueberry pie filling, raspberry jello (I tried Blackberry Fusion this time - also an excellent choice!)


To water process the jars/jam:

While making the jam, have a canning pot full of water come to a boil. (Enough water to cover the jars). Place the lids & rims in a small saucepan of water - keep just below simmering.

Keep your jars in your dishwasher - on the heat dry or plate warmer cycle. (This keeps the jars warm & prevents breaking with the temperature changes.)

After you fill a jar with jam (to the bottom of the threads) place a lid on the jar, as well as a rim. Place filled jar in the canning pot & boil for 5-10 minutes. Remove from the boiling water, & sit on a cooling rack. Within a few minutes, you should hear the popping of the lids as they seal. Keep on the cooling racks until completely cool. Store in a cool place. (No need to be refrigerated).




  1. Hi there this looks so delicious. When you say pie filling in the recipe, are you referring to a rhubarb pie filling? I have not seen this in my local stores, where did you purchase yours at?

    Thank you for sharing your recipe!
    Melissa D. sc

  2. Melissa - I generally use strawberry, raspberry or blueberry pie filling (If you read the whole recipe, you'll see an area with "Favorite Flavors" that tells the combos we generally use.) ~Nicole

  3. Thank you! My husband is going to love it. Delighted to find your recipe. Your grandmother was a creative woman :-)