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JRinPA · April 11, 2019

I don't eat it raw, but a lot of rhubarb gets frozen for later cooking.
Mom's Rhubarb Jam
8c rhubarb, 5c sugar, let stand 2 hrs or overnight.
add 2 cans of crushed pineapple (drained) and cook for 10 minutes
add 2 boxes strawberry jello, stir until dissolved
pour into hot jars
My mom has always froze the jars; I've been thinking about canning some, but haven't really looked into it. It does keep for years in the freezer when it gets lost. My mom calls it a Jam but we kids always preferred her "rhubarb jelly" to any store bought "grape jelly" for peanut butter and jelly.

April 11, 2019	#20
JRinPA Tomatovillian™ Join Date: Jul 2013 Location: SE PA Posts: 964	I don't eat it raw, but a lot of rhubarb gets frozen for later cooking. Mom's Rhubarb Jam 8c rhubarb, 5c sugar, let stand 2 hrs or overnight. add 2 cans of crushed pineapple (drained) and cook for 10 minutes add 2 boxes strawberry jello, stir until dissolved pour into hot jars My mom has always froze the jars; I've been thinking about canning some, but haven't really looked into it. It does keep for years in the freezer when it gets lost. My mom calls it a Jam but we kids always preferred her "rhubarb jelly" to any store bought "grape jelly" for peanut butter and jelly.