JELL-O® RHUBARB-BERRY JAM

JELL-O® Rhubarb-Berry Jam image

Cook together fresh rhubarb, sugar and water combined with strawberry gelatin in this rhubarb-berry jam. JELL-O® Rhubarb-Berry Jam is a great canning idea.

Provided by My Food and Family

Categories Home

Time 45m

Yield Makes about 4 (1-cup) jars or 64 servings, 1 Tbsp. each.

Number Of Ingredients 4

Ingredients

6 cups finely chopped fresh rhubarb (about 1-1/2 lb.)
3-1/2 cups sugar
1/4 cup water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

Steps:

Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Mix rhubarb, sugar and water in large saucepan. Cook on high heat 2 min. or until sugar is dissolved, stirring constantly. Reduce heat to medium; cover and cook until rhubarb is tender, stirring occasionally. Uncover; cook an additional 12 to 15 min. or until mixture is slightly thickened, stirring occasionally. Remove from heat.
Add gelatin; stir until dissolved. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn jars upside-down. After 5 min., turn upright. Or, follow water bath method recommended by USDA. Cool. Store in refrigerator.

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g