Mom’s Rhubarb Jam – an Heirloom Recipe

Rhubarb Jam Recipe Heirloom Recipe

I’m not sure if it’s just a Midwest thing – but I love rhubarb. As part of my Heirloom Recipe series, I’m sharing mom’s recipe for Rhubarb Jam.

Mom’s Rhubarb Jam

5 heaping cups rhubarb, cut fine
4 cups sugar

Let stand overnight.

Next day, boil the mixture for 15 minutes, take off the stove and add one box of strawberry jello.

Cool. Put in jars and seal with wax. Store jars in cool place.

A flat can of crushed pineapple may be added if desired, and any of the colored jellos may be used in place of the strawberry.

Nancy’s note: Mom often made rhubarb-based purees that she then put on her toast or her vanilla ice cream.

Save Your Family Stories - 10 Easy Steps

*by downloading this free PDF you're confirming that you also wish to receive my free genealogy newsletter

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.