Comida Kraft
Recipe Box

JELL-O® Rhubarb-Berry Jam

Prep Time
Total Time

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.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.


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


  • 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
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

K:766 v0:51942