JELL-O Rhubarb-Strawberry Jam

30 4 (1-cup) jars or 64 servings, 1 Tbsp. (15 mL) each
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4 (1-cup) jars or 64 servings, 1 Tbsp. (15 mL) each

Fresh rhubarb, sugar and water are cooked briefly, combined with strawberry jelly powder and spooned into canning jars for delicious homemade jam.

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Make It

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  • Cook rhubarb, sugar and water in large saucepan on high heat 2 min. or until sugar is dissolved, stirring constantly. Cover; simmer on medium heat 2 min. or until rhubarb is tender, stirring occasionally. Uncover; cook 12 to 15 min. or until rhubarb mixture is slightly thickened, stirring occasionally. Remove from heat.
  • Add dry jelly powder; stir 2 min. until completely dissolved. Skim off any foam with metal spoon.
  • Pour into 4 clean jars or plastic containers, filling up to 1/4 inch from rims. Cover with lids; cool. Refrigerate until ready to use.


Use jam within 1 month.


  • 4 (1-cup) jars or 64 servings, 1 Tbsp. (15 mL) each

Nutritional Information

Serving Size 4 (1-cup) jars or 64 servings, 1 Tbsp. (15 mL) each
Calories 50
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 5mg
Carbohydrate 13g
Dietary fibre 0g
Sugars 12g
Protein 0.2g
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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