Rhubarb Jam — Columbia Table Kitchen

It’s rhubarb season! I officially harvested my first round a couple weeks ago (From our Mom’s plants). It’s cut up and frozen to be used sometime in the future. I want to count how many jars of jam i currently have stocked up to help me decide what flavors i want to make.

My favorites are cherry rhubarb and raspberry rhubarb. There are so many combinations to be made though. There is a list below of other flavor combinations our friends and family like.

Our jam recipe is so simple it uses jello and pie filling to add additional flavor. This can bet stored in airtight containers in the freezer to make it very easy. Or i often choose to seal my jars using a water bath method.

Rhubarb Jam
5 c. Rhubarb- cut into bite sized pieces
¼ cup Water
4 cups Sugar
2 (3 oz.) packages of Jello
1 can (21oz.) Pie Filling
- Choose jello and pie filling flavors that compliment each other. I will make a list below of all the flavor combinations we’ve tried.
Clean and cut rhubarb into bit sized pieces. In a large pot cook rhubarb in a ¼ cup of water (or just enough to cover the bottom of the pot) until barely tender. If using frozen rhubarb there will be plenty of water that melts off as it starts to cook. I start with very little water so it’s not to runny in the end, add more if it starts to burn or stick to the bottom of the put while cooking. Add the sugar and cook for a few minutes longer stirring constantly. Add the can of pie filling. Heat until bubbly and let simmer for 8 minutes. Remove pot from the heat and stir in jello packets until completely dissolved. Pour into hot cleaned pint jars and seal tightly. Can be sealed using a water bath method (instructions below) or put into airtight containers and freeze.
Jar Prep:
Wash jars. While jars are still hot from being washed, set on a 10x15 jellyroll pan (or similar container) with the bottom of the pan covered in water. Keep in the oven at 200°F until ready to use. This will keep jars hot and sterile until ready to use.
Lids and flats should be clean and also kept warm in water. Not boiling water.
Filling Jars:
Fill jars and leave 1 inch of headspace at the top.
Using a butter knife or some sort of poking object, poke down the sides of the jar releasing air bubbles.
Wipe rims clean with a paper towel and ensure it's dry. Should not be any leftover residue around the rim of the jar, this may prevent a proper seal. Put on a flat and ring. Tighten as best you can with your hands. Then tighten again using a towel to get better grip.
General Water Bath Instructions:
Fill a large pot half full with warm water, not cold. Add jars, then continue to fill with water until there is 1-2 inches of water covering the top of jars.
Once water is fully boiling; boil pint jars for 15 minutes, and quart jars for 20 minutes.
Remove jars from the bath. Set on a towel or drying rack. Let cool. Flats need to “pop” to be sealed, this may take quite a while, be patient while waiting to cool and “pop”.
Once cooled, remove the ring and use the ring on a different jar. Removing the ring keeps rust from forming on the inside of the band and flat, potentially messing with the seal on the jar.
Once bands are removed it’s also best practice to wipe down the outside of jars and where the bands were.
**This recipe requires some detailed instructions that I have done my best to write out. If you try this and feel there is any confusion or spot that needs rewritten please feel free to reach out and let me know! I want my recipes to be clear and easy to understand for everyone!