Chef Boy I Be Illinois Grandma's Rhubarb Jam
Indulge in a nostalgic spread with "Chef Boy I Be Illinois Grandma’s Rhubarb Jam," a sweet-tart favorite that’s bursting with old-fashioned charm and flavor. This homemade jam combines tangy, garden-fresh rhubarb, the zesty brightness of lemon juice, and a delightful twist of strawberry from a gelatin mix, creating a vibrant and perfectly set preserve. With just four simple ingredients and minimal prep time, this recipe transforms into a richly textured jam in under an hour. Perfect for spreading on buttery toast, dolloping onto fluffy pancakes, or even as a surprise filling for pastries, it’s the ultimate multi-purpose condiment. Crafted with love and a hint of summer sweetness, this small-batch rhubarb jam is ideal for anyone seeking a delicious DIY jam recipe that’s as versatile as it is easy to make.
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Ingredients
- 4 cups (diced) rhubarb stalks
- 3 cups granulated sugar
- 2 tablespoons lemon juice
- 1 3-ounce packet strawberry gelatin mix
Directions
Step 1
Wash the rhubarb stalks thoroughly and dice them into small, uniform pieces, about 1/2 inch each.
Step 2
In a large, heavy-bottomed pot, combine the diced rhubarb, granulated sugar, and lemon juice.
Step 3
Let the mixture sit at room temperature for 10 minutes to allow the rhubarb to release some of its natural juices.
Step 4
Place the pot over medium heat and stir continuously until the sugar dissolves completely.
Step 5
Bring the mixture to a gentle boil and then reduce the heat to maintain a simmer.
Step 6
Cook the rhubarb mixture for 20–25 minutes, stirring occasionally, until the rhubarb breaks down and the mixture thickens. Skim off any foam that forms on the surface.
Step 7
Remove the pot from the heat and stir in the strawberry gelatin mix until it is fully dissolved.
Step 8
Allow the jam to cool slightly before transferring it into sterilized jars for storage.
Step 9
Seal the jars tightly and let them cool to room temperature before refrigerating. The jam will thicken further as it chills.
Step 10
Serve the jam on toast, scones, pancakes, or use as a filling for pastries. Store in the refrigerator for up to 2 weeks or process further for long-term canning storage.
Nutrition Facts
| Serving size | (1658.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2529.0 |
| Total Fat 2.1g | 0% |
| Saturated Fat 1.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 58.6mg | 0% |
| Total Carbohydrate 653.8g | 0% |
| Dietary Fiber 18.1g | 0% |
| Total Sugars 617.8g | |
| Protein 9.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 861.8mg | 0% |
| Iron 2.2mg | 0% |
| Potassium 2910.9mg | 0% |
Source of Calories