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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 quickly 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.

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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