TART RHUBARB JAM
I found this recipe in an Amish cookbook that was published by a local Amish restaurant by the employees. My kids love this jam and always ask for it every year when rhubarb is in season.
Provided by LARavenscroft
Categories Low Protein
Time 30m
Yield 48 serving(s)
Number Of Ingredients 4
Steps:
- Combine rhubarb, sugar, and pineapple in a 3 qt saucepan.
- Bring to a boil.
- Reduce heat and simmer 15 minutes.
- Remove from heat and stir in jello until dissolved.
- Pour into jars and refrigerate.
- Makes 48 tablespoons or 1 1/2 pints.
Nutrition Facts : Calories 42.9, Sodium 8.5, Carbohydrate 10.9, Fiber 0.1, Sugar 10.6, Protein 0.2
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Mis Tohmma
[email protected]Can I use frozen rhubarb for this recipe?
Moseeul Rifed
[email protected]How long will this jam last in the refrigerator?
Masim Mohammed
[email protected]I don't have any rhubarb on hand. Can I substitute another fruit?
Linsey Devine
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler one next time.
Jasmine Saunders
[email protected]This jam is a little too tart for my taste. I think I'll add some more strawberries next time.
Yermiah Liaquat
[email protected]Not bad for a first try! I think I'll add a little more sugar next time.
Vickey Vickey
[email protected]This is the best rhubarb jam I've ever had! The flavor is amazing and it's so easy to make.
gilbert mulenga Taimolo
[email protected]I've made this jam twice now and it's always a hit. It's the perfect balance of sweet and tart.
Narayan Chaudhary
[email protected]This tart rhubarb jam is a great way to preserve the flavor of summer. It's also a great gift idea.
Kenny Nguyen
[email protected]I'm always looking for new ways to use rhubarb, and this jam is a great option. It's bright, flavorful, and perfect for summer.
Mom Of3
[email protected]Perfect for beginners! This recipe is simple to follow and the results are impressive.
Skye Knickle
[email protected]So easy to make and so delicious! I love that I can use it on toast, scones, or even as a filling for pies and tarts.
Zahir ali
[email protected]This rhubarb jam is divine! The tartness of the rhubarb is perfectly balanced by the sweetness of the sugar, and the texture is just right - not too thick, not too thin.