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In a large saucepan, combine the chopped rhubarb and sugar. Let it sit for about 10 minutes to allow the juices to release.
Place the saucepan over medium heat and bring to a boil, stirring frequently.
Reduce the heat and let it simmer for 10–15 minutes, until the rhubarb is soft.
In a small bowl, dissolve the strawberry gelatin mix in 1/4 cup of water.
Stir the dissolved gelatin into the rhubarb mixture.
Increase heat to medium-high and bring to a rolling boil. Stir constantly and let it boil for 1 minute.
Remove from heat and skim off any foam from the surface.
Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
Wipe jar rims clean, then apply lids and bands until fingertip tight.
Process the jars in a boiling water bath for 10 minutes.
Remove and let cool on a clean towel or rack.
Once cooled, check that lids are sealed – they should not flex up and down.
Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 weeks.
Serving & Storage Tips:
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