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!