There’s nothing better on a piece of homemade bread than a big spoonful of homemade jam! One of our favorite ones is this never fail rhubarb jam.
The recipe from came from my mother-in-law who clipped it from a newspaper years ago.
It’s so easy to make that it has become one of the first 4H cooking projects my kids take to the fair. It’s received a blue ribbon every time!
Rhubarb Jam
Pick, wash, and cut 5 cups of rhubarb into small pieces.
Add 3 cups of sugar and let sit overnight.
In the morning boil the rhubarb and sugar until tender and the rhubarb falls apart.
Add 1 – 3 ounce package of jello (strawberry, orange, raspberry and cherry all work well).
Stir until dissolved and well-blended.
Pour into sterilized jars and seal with flats and rings. Place in a boiling water bath canner for 10 minutes. Remove and cool. Or you can place the jam into freezer containers and freeze.
This recipe makes 5 half-pints. I have doubled it with no problem.
Enjoy!
Blue Jeans and Cotton Tees 
There you go making me hungry again! Your bread and jam sounds delish! Are you truly eating rhubarb already? Here I still see miles and miles of lake (aka flood water!). Spring will get here, I know it!!
Create a Great Day!
Pat
LikeLike
That sounds good!
My grandmother used to make all kinds of things with rhubarb but I don’t have any of her recipes. I’ll have to ask my momma about that!
I really like strawberry/rhubarb cobbler, yum. 🙂
LikeLike