Here is my favorite rhubarb jam recipe, made easy with gelatin mix, fresh rhubarb pieces, sugar, and a little lemon juice for brightness.
This rhubarb jam is perfect for anyone who wants homemade jam without all the fuss of traditional canning. The Jell-O helps it set up beautifully every time, and the strawberry flavor pairs so nicely with the tart rhubarb. I love spreading this on toast or stirring it into yogurt!
Why You’ll Love This Rhubarb Jam
- Only 3 ingredients – You just need rhubarb, sugar, and strawberry gelatin to make this jam. No pectin required, and no complicated canning process.
- Ready in under 30 minutes – This is one of the quickest jam recipes you’ll find. From start to finish, you’ll have homemade jam ready to enjoy in less than half an hour.
- Perfect for beginners – If you’ve never made jam before, this is the recipe to start with. The gelatin does all the thickening work for you, so there’s no guesswork involved.
- Great way to use garden rhubarb – If you have rhubarb growing in your yard or find it at the farmers market, this is a delicious way to preserve it and enjoy it all year long.
What Kind of Rhubarb Should I Use?
Fresh rhubarb is always your best bet for making jam, and you’ll want to look for stalks that are firm and crisp without any soft spots. The color of rhubarb can range from light pink to deep red, but don’t worry – the redder stalks aren’t necessarily sweeter or better for jam since the strawberry gelatin will give you that nice color anyway. If fresh rhubarb isn’t in season, frozen rhubarb works just fine too, though you’ll want to thaw it first and drain off any excess liquid before measuring. Just remember to always trim off and discard the leaves since they’re toxic, and focus on using just the stalks for your jam.
Options for Substitutions
This simple jam recipe is pretty straightforward, but here are a few swaps you can make:
- Rhubarb: Fresh rhubarb is best for this recipe, but if you only have frozen, that works too. Just thaw it completely and drain any excess liquid before measuring out your 5 cups.
- Strawberry gelatin: You can use any flavor of gelatin you like – raspberry, cherry, or even orange create interesting flavor combinations with rhubarb. Just stick with a 3-ounce package.
- Sugar: While you can reduce the sugar slightly if you prefer less sweetness, don’t cut it by more than half a cup. Sugar acts as a preservative in jam and helps it set properly, so you need a good amount for the recipe to work.
- Gelatin: The gelatin is what helps this jam set without traditional pectin, so I wouldn’t recommend skipping it. If you want to avoid gelatin, you’ll need to use pectin instead and follow the pectin package instructions for measurements.
Watch Out for These Mistakes While Cooking
The biggest mistake when making rhubarb jam is skipping the overnight rest with the sugar, which draws out the natural juices from the rhubarb and creates a better texture – if you’re short on time, let it sit for at least 4 hours.
Boiling the mixture too vigorously or for longer than 12 minutes can break down the rhubarb too much and make your jam mushy, so keep it at a steady simmer and watch the clock.
Make sure to remove the pot completely from the heat before stirring in the gelatin, since adding it while the mixture is still boiling can prevent it from setting properly.
For the best consistency, let the jam cool for about 10 minutes before transferring to jars, and remember that it will thicken more as it chills in the refrigerator.
What to Serve With Rhubarb Jam?
This sweet-tart rhubarb jam is perfect slathered on warm buttered toast or English muffins for breakfast. I love spreading it on fresh biscuits or scones with a little cream cheese for an afternoon snack, and it also makes a great topping for vanilla ice cream or plain yogurt. If you’re feeling fancy, use it as a filling for thumbprint cookies or swirl it into cheesecake batter before baking. The strawberry flavor in this jam also pairs really well with peanut butter sandwiches, giving them a fruity twist that kids and adults both enjoy.
Storage Instructions
Store: Once your rhubarb jam has cooled completely, transfer it to clean jars with tight-fitting lids. It’ll keep in the refrigerator for up to 3 weeks, which gives you plenty of time to enjoy it on toast, biscuits, or stirred into yogurt.
Freeze: This jam freezes really well if you want to make a big batch. Just leave about half an inch of space at the top of your containers since the jam will expand when frozen. It’ll stay good in the freezer for up to 6 months.
Thaw: When you’re ready to use frozen jam, just move it to the fridge and let it thaw overnight. Give it a good stir before using since it might separate a little bit during freezing, but the flavor will still be great.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
| Servings | 6 cups of jam |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1400
- Protein: 6-8 g
- Fat: 0-1 g
- Carbohydrates: 320-340 g
Ingredients
- 5.5 cups fresh rhubarb (cut into 1/2-inch pieces)
- 3.25 cups sugar (I always use C&H granulated sugar)
- 3 oz strawberry gelatin mix (I prefer Jell-O brand for a reliable set)
- 1 tablespoon fresh lemon juice
Step 1: Prepare Rhubarb and Macerate Overnight
- 5.5 cups fresh rhubarb, cut into 1/2-inch pieces
- 3.25 cups sugar
Cut the fresh rhubarb into 1/2-inch pieces and combine with sugar in a large, heavy-bottomed pot or large bowl.
Stir well to coat the rhubarb evenly with sugar.
Let this mixture sit at room temperature overnight (or at least 8 hours).
This maceration process breaks down the rhubarb’s cell walls and draws out the natural juices, which will help the jam set properly and develop deeper flavor.
The rhubarb will release a significant amount of liquid during this time.
Step 2: Cook Rhubarb Mixture to Setting Point
- macerated rhubarb and sugar from Step 1
- 1 tablespoon fresh lemon juice
Transfer the macerated rhubarb and sugar mixture to a large pot over medium-high heat.
Bring to a rolling boil and cook for exactly 12 minutes, stirring occasionally to prevent sticking on the bottom.
I like to add the lemon juice at the start of cooking—it brightens the flavor and helps activate the pectin for better setting.
You’ll notice the mixture will reduce significantly and the rhubarb will soften and break down.
At the 12-minute mark, the jam should reach the proper consistency and gel point.
Step 3: Incorporate Gelatin and Set Up for Canning
- cooked rhubarb mixture from Step 2
- 3 oz strawberry gelatin mix
Remove the pot from heat immediately after the 12 minutes are complete.
Add the strawberry gelatin mix all at once and stir continuously for 1-2 minutes until the gelatin is completely dissolved and no lumps remain.
The residual heat from the hot jam will dissolve the gelatin evenly.
I’ve found that this combination of natural jam-setting plus gelatin creates a more reliable set, especially if your rhubarb was lower in natural pectin.
Let the jam cool for a few minutes before jarring.
Step 4: Jar and Refrigerate
Pour the jam into clean jars while still warm, leaving about 1/4-inch headspace at the top.
Allow the jars to cool to room temperature, then cover tightly and refrigerate.
The jam will continue to set as it cools.
Store in the refrigerator for up to 3-4 weeks, or freeze for longer storage.
Easy Rhubarb Jam with Jello
Ingredients
- 5.5 cups fresh rhubarb (cut into 1/2-inch pieces)
- 3.25 cups sugar (I always use C&H granulated sugar)
- 3 oz strawberry gelatin mix (I prefer Jell-O brand for a reliable set)
- 1 tablespoon fresh lemon juice
Instructions
- Cut the fresh rhubarb into 1/2-inch pieces and combine with sugar in a large, heavy-bottomed pot or large bowl. Stir well to coat the rhubarb evenly with sugar. Let this mixture sit at room temperature overnight (or at least 8 hours). This maceration process breaks down the rhubarb's cell walls and draws out the natural juices, which will help the jam set properly and develop deeper flavor. The rhubarb will release a significant amount of liquid during this time.
- Transfer the macerated rhubarb and sugar mixture to a large pot over medium-high heat. Bring to a rolling boil and cook for exactly 12 minutes, stirring occasionally to prevent sticking on the bottom. I like to add the lemon juice at the start of cooking—it brightens the flavor and helps activate the pectin for better setting. You'll notice the mixture will reduce significantly and the rhubarb will soften and break down. At the 12-minute mark, the jam should reach the proper consistency and gel point.
- Remove the pot from heat immediately after the 12 minutes are complete. Add the strawberry gelatin mix all at once and stir continuously for 1-2 minutes until the gelatin is completely dissolved and no lumps remain. The residual heat from the hot jam will dissolve the gelatin evenly. I've found that this combination of natural jam-setting plus gelatin creates a more reliable set, especially if your rhubarb was lower in natural pectin. Let the jam cool for a few minutes before jarring.
- Pour the jam into clean jars while still warm, leaving about 1/4-inch headspace at the top. Allow the jars to cool to room temperature, then cover tightly and refrigerate. The jam will continue to set as it cools. Store in the refrigerator for up to 3-4 weeks, or freeze for longer storage.
