Rhubarb Freezer Jam
You are only 3 ingredients away from the best homemade jam you will ever make! This Rhubarb Freezer Jam goes together quickly and is delicious.
When I was young, I really didn’t care much for the rhubarb. I think maybe because of it’s tartness and seeing my Dad pick a stalk and eat it fresh just like celery, kind of made me cringe. However, later on, when I began baking, I quickly realized that when you pair strawberries with the rhubarb, the taste is like nothing else.
I haven’t baked or cooked with Rhubarb a lot, but each time I do, I’m reminded how much I love it. After making the Strawberry Rhubarb Almond Crumble Dessert last month, I knew I needed to try another recipe.
Then while browsing through my Mom’s recipe box, I came across a recipe for Rhubarb Jam – perfect!
Rhubarb is grown locally around here and is available in the late Spring. We often find it at Farmer’s Markets or the grocery store. Recently, after mentioning Rhubarb on my Facebook page, after receiving a comment, I realized that not all parts of the country grow it. We found the Rhubarb we used this time at Meijer grocery store. (they have a wonderful produce section, by the way)
Stalks of Rhubarb look similar to celery, but it has a strong, tart taste if eaten raw. Rhubarb used to be considered a vegetable, but in 1947 a court decided to call it a fruit. Rhubarb is also often grown in greenhouses, making it available throughout much of the year, however, we typically only see it in the Spring and Summer here in the Midwest.
Making freezer jam is super easy, and this Rhubarb Jam has only 3 ingredients – rhubarb, sugar and strawberry jello.
The first step is to cut the Rhubarb into small pieces, and sprinkle the sugar over top. The recipe calls for 3 cups of sugar, while that seems like a lot of sugar, it breaks down pretty well. After the rhubarb and sugar are mixed well, then into the refrigerator it goes to set overnight.
Then the next morning, pull it out of the fridge. You can see how the sugar combined with the juice from the rhubarb to make a nice syrup. Add the rhubarb to a large pot and sprinkle it with 2 packages of strawberry jello. Bring it to a boil and cook for 10 minutes. Then cool before adding it to freezer containers.
There are several options when it comes to freezing jam. We have used glass jars before and they work fine. You can read all about the safety issues with using glass jars to freeze in.
This time we used plastic containers from Ball, the recipe filled 3, 8-ounce containers, with a little leftover to enjoy right away.
The jam will last in the freezer for up to 1 year. After thawing, store in the refrigerator for up to 6 weeks.
Rhubarb Freezer Jam
You are only 3 ingredients away from the BEST homemade jam you will ever make! This Rhubarb Freezer Jam goes together in a snap and is SO delicious!
Ingredients
- 5 cups fresh rhubarb, cleaned and cut into small pieces
- 3 cups sugar
- 2 (3 oz) boxes strawberry jello
Instructions
- Clean and cut rhubarb and place in a large bowl
- Sprinkle with sugar and mix well
- Place in refrigerator to set overnight
- Remove and add rhubarb to a large pot on the stove
- Sprinkle with strawberry jello and stir until mixed
- Bring mixture to a boil and cook for 10-12 minutes
- Cool completed
- If you have large chunks of rhubarb still, use a potato masher to gently break them down
- Spoon jam into freezer containers
- Freeze up to 1 year
- Thaw in the fridge, store in fridge up to 6 weeks
You may also like our Strawberry Freezer Jam.
Love this recipe! I have been making it for a couple years now and it’s great. I was wondering if you have a recipe for blueberry freezer jam or have ideas on how I could make it. Thanks
Jill
Thanks for sharing! How long is it good after thawed?
Hi Suzanne, the Rhubarb Freezer Jam will stay in the refrigerator for at least 2-3 weeks.
-Liz
This looks so good! What a great way to enjoy these tastes of summer all year long!
Hi the recipe says yield: 3. 3 what? cups, pints? Thanks.
Hi Dina, the recipe filled 3, 8-ounce containers, with a little leftover to enjoy right away.
-Liz
I have been making a very similar recipe for 20 years or so. I think that the type, age, and water content of the rhubarb can cause inconsistencies in the results. Mine is a tender red rhubarb stalk that I don’t allow to get too thick, and we water heavily so the stems are juicy and not stringy. I add the jello after cooking the rhubarb and sugar. I also most use a combination of rhubarb and a second fruit, such as strawberries, raspberries or peaches. The rhubarb will tend to take on the other fruit flavor, which is great!
*most often use a combination of rhubarb . . .
Thanks for sharing your tips Ramona! Great ideas!
-Liz
This was a very easy and good recipe, jam tastes great and came out perfectly just the way you posted it. thanks
Judy
Thanks for letting me know Judy! I’m so glad you liked it!
-Liz
Can you use frozen rhubarb? Sounds good.
Hi Donna, I have not tried using frozen rhubarb, it’s worth a try though.
The only thing I would be aware of is that frozen fruit sometimes has more water with it.
-Liz
Hi, I just made this jam and its so easy and soooooo good. Thank you for sharing this post. I will continue to make this.
So glad you liked it Renee! Thanks for letting us know!
-Liz
The texture, consistency and color of this jam is wonderful. I see other reviewers changing the ratios. I do find the jam a bit too sweet. I enjoy the tang of rhubarb with just enough sweet to stop a full on body shuddering pucker! Since my first attempt turned out so well I feel confidant enough to experiment with ratios a little bit. I’m happy for the jello addition because my gigantic first rhubarb plant is a green variety with just a little tinge of pink on the odd stalk. My younger, smaller rhubarb plant is red on the outside but mostly green on the inside. I’m on the hunt for a full on red variety! But the jello gives the jam a pretty red color even when I use my green rhubarb.
So glad you liked it Shelley! Thanks for letting us know!
-Liz
Some comments mention using 5 cups of sugar, and in one answer you said that was correct, yet the recipe clearly states 3 cups sugar!
Could the extra sugar be the cause of the hard jam??
Hi there, the recipe is 5 cups of rhubarb and 3 cups of sugar. It is possible that the extra sugar is making the jam hard, however it could also be how long the jam is cooked.
-Liz
Just made this only had 4 cups rhubarb, used 2 c. sugar, 1 pkg. jello. I used hand held blender to break up pieces after cooking. It is stiff when refrigerated, but spreads easily at room temperature. Tastes great & filled approx 5, 5oz. containers
So glad you liked it Juanita! Thanks for letting us know!
-Liz
I used up the last jar of my strawberry/rhubarb freezer jam last month. I was thinking of making a new batch but I can’t wait till spring to pick my own rhubarb. I have a ton of diced frozen rhubarb in the freezer but haven’t been able to find a recipe using frozen rhubarb instead of fresh rhubarb. When I thaw frozen rhubarb it tends to have a lot of juice. Would I drain off all the juice or part of it? Would using all the juice make it too watery or add more Jello?……..Thanks……….Steve
Hi Steve, yes I would drain off the juice from the rhubarb. When you cook the rhubarb it will create it’s own juice, however you don’t want too much liquid.
-Liz
I would like to know if you can double the recipe?
Hi Marilyn, yes you can double the recipe. You will also need to change the cooking time.
-Liz
Ingredients:
5 cups fresh rhubarb, cleaned and cut into small pieces
3 cups sugar
2 (3 oz) boxes strawberry jello
I cut and pasted the recipe above right off the rhubarb jam recipe. It clearly reads 5 cups of Rhubard and 3 cups of sugar. If you used 3 cups of fruit and 5 cups of sugar, thus the cement quality.