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.
Strawberry Rhubarb Refrigerator Jam
- 5 Cups Chopped fresh rhubarb
- 3 Cups White sugar
- 1 3 oz. Package strawberry flavored Jell-O®
In a large saucepan or stockpot, stir together the fresh rhubarb and sugar.
Cover, and let stand overnight.
The next day, bring the rhubarb and sugar to a boil over medium heat.
Boil, stirring constantly, for 12 minutes on low heat.
Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.