Rhubarb Jam

Originally published in Foodstuffs Hot Off the Griddle July 2005.


  • 6 cups rhubarb, cut fine
  • 6 cups sugar
  • 5 Tbsp lemon juice
  • 2 pkgs strawberry jello powder


Mix and let stand overnight. Boil for 10 minutes. Set aside for 10 minutes; add 2 packages strawberry jello powder, stir well and pour into jars.

Posted on September 9, 2015 and filed under preserves.