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The Easiest Strawberry Rhubarb Jam (No Pectin)

Porchontheprairie
No pectin needed for this super simple and delicious Strawberry Rhubarb Jam. A Recipe that has been passed down for generations!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Canning Time 15 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 120 servings
Calories 21 kcal

Equipment

Ingredients
  

  • 5 Cups Rhubarb (diced)
  • 1 Box Strawberry Jello (0.3 oz)
  • 3 Cups Sugar
  • Fresh Strawberries (optional)

Instructions
 

  • Sterilize the canning jars before use.
  • Clean the fresh rhubarb and chop into small cubes. If adding fresh strawberries, clean and chop those as well.
  • Add Rhubarb to the large cooking pot on the stove, with sugar, and cook on medium/low, slowly bring to a boil (if using fresh strawberries add those as well).
  • Once boiling, stir in strawberry jello packet. Be carful not to over stir.
  • Boil 2 more minutes.
  • Add the jam to the jam jars and store in the fridge, or leave headspace and freeze or water bath can.

Notes

Refer to the instructions above for the full water bath canning process.

Nutrition

Serving: 2TbsCalories: 21kcalCarbohydrates: 5gProtein: 0.1gFat: 0.02gSaturated Fat: 0.01gSodium: 3mgPotassium: 15mgFiber: 0.1gSugar: 5gVitamin C: 1mgCalcium: 0.5mgIron: 0.04mg
Keyword Strawberry Rhubarb Jam (No Pectin)
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