Ahhh, summer! There are certain recipes that I only make in the summer, despite the fact that many ingredients can be frozen for later use. Somehow, spreading delicious strawberry rhubarb jam on my toast in January just isn’t the same. So, when my rhubarb plant in my backyard is full of bounty, I’m ready to go!
My mom gave me this very easy recipe about 7 years ago and I’ve been making several batches of this jam every summer since. Once my own supply runs out, the local farmer’s market is where I go. I don’t do any canning, so this isn’t a canning recipe (which is also why it’s so easy!) It produces just enough jam (about 2-3 medium sized jars) that will keep in your fridge for the summer months. Have extra? Give it away to a friend and you’ll be amazed at the gratitude. Nothing beats delicious homemade jam.
I make mine – like my salsa – a little more chunky, but it’s entirely up to you on how you want the consistency to be. I cut the sugar in this recipe down by half – I was shocked at how much sugar is in store-bought jam too. In this case, as our summer treat, I’m happy to use the amount in this recipe and remember that my own mother uses double in hers (no wonder I was such a curious active child?!)
- 5 cups rhubarb cut up (as you'd cut celery, I used about 15 stalks)
- 1 cup sugar
- 1 package strawberry gelatin powder
- 2 cups diced strawberries
- Cut up 5 cups of rhubarb, add 1 cup sugar, cover and place in the fridge overnight.
- The next day, cook the rhubarb/sugar mixture on low heat for 20 minutes being careful not to cook it too fast (I keep mine at about "3")
- Add in the diced strawberries at the end
- Remove from heat, add strawberry gelatin (Jello) powder and mix well
- Pour in glass containers and let cool on the counter 30 minutes or more before putting on lids and placing in the fridge