We are taking a different route to our stomach today. There is nothing better than homemade jams and jellies. And what could be better than two of my favorites …. rhubarb and strawberries. But with this recipe we cheat a bit ….. we use strawberry gelatin instead of the real thing. I have tried this with real strawberries before, but the consistency varies a lot depending upon how juicy the berries are. So today we’ll stick with the gelatin and make one of the best jams for toast, bagels and even ice cream topping!
- 5 cups fresh rhubarb-diced
- 3 cups granulated sugar
- 3 oz box Strawberry gelatin
- Combine rhubarb and sugar. Stir well to combine, cover and allow to set on the counter for 30 minutes. Then stir it again, cover and refrigerate overnight.
- Next day, prepare 5-6 Half-pint jars, lids and rings. Make sure your jars are cleaned with soapy water. Place the jars, lids and rings in a large pot of water. Add a small amount of white vinegar to the water, approximately 1/4 cup. This will avoid water spotting on the jars and lids. Allow them to come to a strong simmer and cook for 8-10 minutes.
- In a separate 3-quart pan, cook the rhubarb with all the juices it has produced from setting overnight. Stir frequently, cooking for 10 minutes from the time you see the first steam. Having been in the refrigerator overnight, this mixture needs to come up to temp before you start to time it.
- After 10 minutes of cooking, remove from the heat. Stir in the gelatin until fully dissolved.
- Working quickly, remove the jars from the hot water. Immediately ladle the jam into the hot jars. Wipe the tops of the jars, cover each with a lid and ring. Turn the ring onto the jar to tighten, but do not over tighten. Place the jars back into the hot water. Add enough hot water to the pan to fully immerse the jars. With heat on medium high, cook for 10 minutes. When cooking is complete, remove jars to dry surface. Cover with a linen towel and allow to fully cool. With each “pop” a jar seals. If a jar has not sealed you will be able to push the lid down with your finger. Keep any jars that have not sealed refrigerated.