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.
I have made this a couple times and it is so easy and so good. My question is, can I use frozen rhubarb and if so, how much? Thanks
Hi Linda, I haven’t tried to use frozen Rhubarb. I was assume it would be the same amount, after it’s thawed.
And yes, it will have more water content, so you could cook longer.
-Liz
I have 5C of frozen rhubarb. Can I use it instead of fresh?
…thawed of course
Hi Margie, I haven’t tried the Rhubarb Freezer Jam with frozen rhubarb.
It should work, however the water content may be more with the frozen, so keep that in mind.
-Liz
Made this and it turned out great. Raspberry jello next time. Hubby who is so-so on rhubarb said it’s one of his favorites
So glad you both liked the Rhubarb Freezer Jam Tammie! Thanks for letting us know!
-Liz
i just made this and it turnes out fantastic! i used 1 box of sugar free jello as i was boilng the mix and it gelled up nicely. wonder if this will work for strawberries as well?
I’m so glad you liked the Rhubarb Freezer Jam Kris, thanks for letting us know!
I haven’t tried this recipe for Strawberry Freezer Jam, but I do have a different recipe.
Ingredients
2 cups fresh mashed strawberries
4 cups sugar
½ cup liquid pectin
Instructions
Cut up strawberries and mash in a bowl
Add sugar and stir, let set 20 minutes
Gradually add liquid pectin and stir 2-5 minutes
Pour into 1/2 pint jars or other freezer container
Let firm at room temperature before freezing
June 8/23
This jam is fabulous! The only thing I would change, is, cut back just a bit on the sugar, from 3 cups, to 2 cups (like mine just a bit more tart). I used 1 box of strawberry jello, added it when there was about 3 mins left when cooking rhubarb. I also left my rhubarb in the fridge for 2 days. Not sure why people are saying this recipe is “grainy”, it’s extremely easy to make, obviously they didn’t do something right. Gonna make another batch, maybe I’ll use raspberry or cherry jello. Great recipe!
So glad you like the Rhubarb Freezer Jam! Thanks for stopping by!
-Liz
I just wanted a way to use up my rhubarb and now I don’t think I’ll bother with any other jam recipe. This was so easy and delicious I made it three times in a row with different flavors of jello. Hello easy and cheap seedless “raspberry” jam!!! Strawberry and orange-lemon were also tasty. I also blended the rhubarb pieces right before heating to ensure a smoother consistency. Thanks for the instant classic!
So glad you liked the Rhubarb Freezer Jam! I love the idea of adding more flavors.
-Liz
Followed recipe and jam was perfect! Delicious! Will make another batch soon !
Thanks for letting us know you liked the Rhubarb Freezer Jam, Lynn!
-Liz
This worked great for me. There was only enough rhubarb to make a half batch. I let the rhubarb and sugar mixture sit overnight, pulled it out to start cooking and was pulled away for a few minutes. When I came back to cook it, I noticed the sugar had completely dissolved. I brought the rhubarb/sugar mixture to a boil for 8 minutes, put in the jello and boiled for two more minutes. Then I pulled it off the heat and mashed with a potato masher.
The sauce is perfect. Great texture, consistency and taste. I am saving this recipe and will make it again!
So glad you liked the Rhubarb Freezer Jam, thanks for letting us know!
-Liz
Delicious on a cracker! A church lady gave my husband a bag of rhubarb from her garden. I found your recipe and decided to make this jam rather than a crumble or pie. After chopping I only had 4 1/2 cups but continued on. I read the reviews and decided to reduce the sugar by 1/4 cup and added 1/4 cup of water. I mashed the rhubarb with my slotted spoon while stirring and added only one box of strawberry jello after cooking. Mmmmm good!
So glad you liked the Rhubarb Freezer Jam, Amber! Thanks for stopping by!
-Liz