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Rhubarb Jam Recipe

Rhubarb Jam

  • 610 g fresh rhubarb (chopped)
  • 800 g white sugar
  • 1 (20 ounce) can crushed pineapple, drained
  • 168 g strawberry flavored gelatin

In a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat. Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time. After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder. Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath. Allow jars to cool in a draft-free area.

Ginger Rhubarb Jamrhubarb jam

  • 4 cups diced fresh rhubarb
  • 3 cups sugar
  • 3 tablespoons finely chopped candied ginger
  • 2 tbsp lemon juice
  • red food coloring

Combine rhubarb, sugar, ginger, and lemon juice in a large saucepan. Let stand until sugar is moistened by juices, about 20 minutes. Place over medium-high heat and cook, stirring, until thick and clear, about 15 minutes.

Skim off foam and add red food colouring if using. Ladle into hot sterilized canning jars and seal immediately. Process in boiling water bath for 10 minutes.

Blueberry Rhubarb Jam

  • 8 cups blueberries
  • 4 cups rhubarb (chopped)
  • 1 tsp lemon rind (grated)
  • 2 tbsp lemon juice
  • 1 cup water
  • 4 cups granulated sugar

In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer gently for 10 minutes. Stir in sugar, increase heat to high and boil vigorously until jam reaches setting point. Stir for 10 to 15 minutes. Remove from heat, skim off foam and stir for further 3 - 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal. Process in boiling water bath for 10 minutes.