Downpour Mountain

Weathering life’s storms by living a life of simple pleasures and self-reliance through modern homesteading.

This season I’ve already made a Country Rhubarb Wine and now want to share with you a recipe for refrigerator strawberry rhubarb jam. It’s so easy and is a great way to use up all of the delicious rhubarb we have growing around our little homestead.

 Don’t be afraid of making jam.  Especially this kind. This one only has 3 ingredients and only a couple of steps.

I like this kind of jam because it’s small batch that require no pectin and you don’t even have to seal the jars. Because the batches are so small (2 1/2 to 3 cups), and because this jam can be refrigerated for up to 4 weeks, it’s really just more of a hassle to seal the jars.  4 weeks is plenty of time to finish every last drop of this sweet goodness! These can last up to a year in the freezer if you choose to double or even triple the recipe.

rhubarb wine

Strawberry Rhubarb Refrigerator Jam

  • 5 Cups Chopped fresh rhubarb
  • 3 Cups White sugar
  • 1 3 oz. Package strawberry flavored Jell-O®
  1. In a large saucepan or stockpot, stir together the fresh rhubarb and sugar.

  2. Cover, and let stand overnight.

  3. The next day, bring the rhubarb and sugar to a boil over medium heat.

  4. Boil, stirring constantly, for 12 minutes on low heat.

  5. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

Strawberry Rhubarb Jam

Opt in image

Subscribe To Our Newsletter

Are you ready to live a more soulful, purposeful life inspired by nature, simple pleasures & self-reliance? 

Join our mailing list to get the latest posts, recipes, and giveaways!

You have Successfully Subscribed!

Subscribe Today and Get all Our New Recipes Right in Your Inbox

Subscribe Today and Get all Our New Recipes Right in Your Inbox

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

%d bloggers like this: