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JELL-O® Rhubarb-Berry Jam

photo by:kraft
Fresh rhubarb, sugar and water are cooked briefly, combined with strawberry gelatin and spooned into canning jars for delicious homemade jam.
45 min
45 min
About 4 (1-cup) jars or 64 servings, 1 Tbsp. each
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What You Need

cups  finely chopped fresh rhubarb (about 1-1/2 lb.)
cups  sugar
cup  water
pkg.  (4-serving size) JELL-O Strawberry Flavor Gelatin

Make It

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.

Kraft Kitchens Tips

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