Comida Kraft
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JELL-O® Rhubarb-Berry Jam

JELL-O® Rhubarb-Berry Jam is rated 4.875 out of 5 by 8.
Prep Time
45
min.
Total Time
45
min.
Servings

About 4 (1-cup) jars or 64 servings, 1 Tbsp. each

Fresh rhubarb, sugar and water are cooked briefly, combined with strawberry gelatin and spooned into canning jars for delicious homemade jam.

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What You Need

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Make It

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  • Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Mix rhubarb, sugar and water in large saucepan. Cook on high heat 2 min. or until sugar is dissolved, stirring constantly. Reduce heat to medium; cover and cook until rhubarb is tender, stirring occasionally. Uncover; cook an additional 12 to 15 min. or until mixture is slightly thickened, stirring occasionally. Remove from heat.
  • Add gelatin; stir until dissolved. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn jars upside-down. After 5 min., turn upright. Or, follow water bath method recommended by USDA. Cool. Store in refrigerator.

Note

Jam is best used within 1 month since it will become very thick with longer storage.

Servings

  • About 4 (1-cup) jars or 64 servings, 1 Tbsp. each

Nutritional Information

Serving Size About 4 (1-cup) jars or 64 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 50
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 5mg
Carbohydrate 13g
Dietary fiber 0g
Sugars 12g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I do have to say i am surprised to even see this recipe in here. I do have to say i am surprised to even see this recipe in here. I thought my grandmother was the only one who made this Jam but she added a can of crushed pineapple and fresh strawberries with this and she froze the jars making it like freezer jam...I want to say thank you to who gave or discovered the recipe..
Date published: 2002-05-21
Rated 5 out of 5 by from I have been making this jam for 30 years and my mother made it for 30 years before me. I have been making this jam for 30 years and my mother made it for 30 years before me. She added a package of kool-aid to give the jam more color .It is great either way.
Date published: 2002-05-26
Rated 5 out of 5 by from I absolutely love this recipe. I absolutely love this recipe. It was so easy to make and had wonderful flavor. I use it on toast & bagels, but my husband loves to spoon it over ice cream.
Date published: 2003-10-31
Rated 5 out of 5 by from Very easy to make and Good flavor. Very easy to make and Good flavor. My family keeps on asking me to make more jam. I usally make a bunch and canned it so we have some for the winter.
Date published: 2003-05-14
Rated 4 out of 5 by from This is the easiest jam recipe I have ever made. This is the easiest jam recipe I have ever made. It's great using raspberry jello, I really like orange or lemon too. It's a family favorite.
Date published: 2006-12-13
Rated 5 out of 5 by from My neighbor gave me this recipe. My neighbor gave me this recipe. I think that it is delicious and easy to make. My family keeps asking me to make more.
Date published: 2002-03-07
Rated 5 out of 5 by from This recipe has earned me more praise with little effort for a finished product. This recipe has earned me more praise with little effort for a finished product. The taste is fantastic.
Date published: 2015-07-12
Rated 5 out of 5 by from I made this with sugar-free strawberry jello. I made this with sugar-free strawberry jello. Everyone that I gave some to want some more.
Date published: 2005-06-02
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