The Best Rhubarb Jam

Some of my children love fresh rhubarb and others don't, but all of them love Rhubarb Jam - otherwise known as Rhubarb Breakfast Sauce. It’s our #1 topping for pancakes.

Funny Humorous sour face when eating rhubarb

If you’ve never tasted fresh rhubarb, you’re in for a surprise. Believe it or not, but some of us actually like the stuff. It must be an acquired taste. I’ve been eating rhubarb since I was a little girl. There’s something nostalgic about biting into something that is sourer than a lemon. Crazy! Supplies & Equipment for making Rhubarb Freezer Jam

Gathering Supplies and Equipment

    SUPPLIES LIST:

    #1 Fresh Rhubarb

    #2 Sugar

    #3 Blueberry Pie Filling

    #4 Raspberry Jell-O

    #5 Freezer Containers

    #6 Saucepan or Stock Pot

Harvest , Wash, & Cut Rhubarb

    Cut the rhubarb at the base of the stalk.

    Cut off the leaves. The leaves are poisonous so don’t eat those. Throw the leaves in the garden (organic stuff helps build the soil).

    Harvesting and Cutting Rhubarb

    Wash your rhubarb. If you let the rhubarb soak in water, the ends will split open. So fill the sink with cold water and wash one piece at a time.

    Now cut your rhubarb into little chunks – about ¼” – ½” cubes.

    You’re doing good so far.

Cooking Rhubarb Jam – Putting it all together

Making Rhubarb Blueberry Freezer Jam

    Here’s the recipe for a single batch of jam. Each batch makes about a half gallon. You can double, triple, or quadruple the recipe if you want. A quadruple batch fits into a 12-quart stockpot.

      6 Cups Chopped Rhubarb
      4 Cups Sugar
      1 can Blueberry Pie Filling
      - 21oz
      1 Package Raspberry Jell-O -3oz

    Stir the rhubarb and sugar together and bring to a boil. Boil it for 10 minutes. Stir constantly so it doesn’t burn on the bottom.

    Remove from heat and add 1 can of blueberry pie filling.

    Then bring the jam back to a boil.

    Turn off the heat and stir in a 3-ounce package of Jell-O.

    Pour the jam into your freezer containers, let it cool on the counter, and then freeze it. Make sure you save out one container of jam to eat now. Keep it in the refrigerator.

-Recipe recommended to me by Iva Lou Groutage

Variations

    We also like the Peach/ Strawberry Rhubarb Jam.

    Making Rhubarb Peach Freezer Jam



      8 Cups Chopped Fruit
      (mix of rhubarb and peach)
      4 Cups Sugar
      1 Pkg Strawberry Jell-O
      -3oz

    Make it the same, except when you take the jam off the heat the first time add the Jell-O and you’re done.

    Easy, huh?

    Enjoy!

    You might want to plant a few extra rhubarb plants next year to accommodate the growing demand for this new rhubarb recipe.

    The Rhubarb jam tastes great as a breakfast sauce on your pancakes. Master Pancake Mix – Made from Scratch


Return to Freezing Food from Rhubarb Jam

New! Comments

Have your say about what you just read!
Leave me a comment in the box below.

Freezing Food

Freezing Corn Freezing Raspberries Freezer Rhubarb Jam Freezing Rhubarb Juice Freezing Green Tomatoes Freeing Zucchini

Using Your Basic Canning Equipment

Making Fresh Juice

Pressure Cooking

Boiling Water Canner

Steamer Juicer for Grape Juice

Steamer Juicer for applesauce

Victorian Strainer

Peeling Peaches and Tomatoes

Blanching Vegetables Dehydrating Food

Other Canning Links

Home Canning

Root Cellar

Storing Vegetables