Strawberry Rhubarb Jam with Jello Recipe

The Best Strawberry Rhubarb Jam Recipe – Jello Makes It Irresistible

There’s something special about making homemade jam—it brings a sense of nostalgia and warmth to any kitchen. One of my favorite jams to make is strawberry rhubarb jam with Jello. The sweet strawberries paired with the tangy rhubarb create a delicious balance, and adding Jello not only enhances the flavor but also helps achieve that perfect jammy consistency.

This recipe is perfect for beginners because it's easy, foolproof, and requires no pectin! Plus, it’s versatile—you can can it for long-term storage or make a Rhubarb Freezer Jam if you prefer a quicker, no-fuss option.

If you’ve been hesitant about making jam at home, don’t worry! I’ll guide you through each step, share my personal tips, and even recommend some of my favorite tools that make the process effortless.

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Why You’ll Love This Recipe

Easy & Foolproof – No need to stress about complicated jam-making techniques.

Bursting with Flavor – The sweetness of strawberries perfectly balances the tartness of rhubarb.

No Pectin Needed – Jello acts as a thickener and enhances the fruity taste.

Great for Canning & Freezing – You can store this jam in the pantry or the freezer to enjoy it year-round.

Ingredients You’ll Need

To make this homemade strawberry rhubarb jam with Jello recipe, gather the following ingredients:

4 cups rhubarb, chopped

2 cups fresh or frozen strawberries, hulled and sliced

4 cups granulated sugar

1 (3 oz) package strawberry Jello (you can also use raspberry or cherry Jello for a different twist)

2 tablespoons lemon juice

Step-by-Step Instructions

Step 1: Prepping the Ingredients

Before you start, wash and chop your rhubarb into small pieces. If using frozen strawberries, let them thaw slightly before slicing. Fresh strawberries should be hulled and cut into halves or quarters.

Step 2: Cooking the Jam

1. In a large saucepan, combine rhubarb, strawberries, and sugar.

2. Let the mixture sit for about 15 minutes to allow the fruit to release its natural juices.

3. Heat over medium-high heat, stirring frequently until it reaches a boil.

4. Reduce heat and let it simmer for about 15-20 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens.

Step 3: Adding the Jello

1. Remove the saucepan from heat.

2. Stir in the strawberry Jello and lemon juice, ensuring everything is well combined.

3. Let the jam cool slightly before transferring it into sterilized jars.

Product Recommendations to Make Jam-Making Easier

1. Ball Mason Jars (Set of 12)

If you’re planning on canning your jam, Ball Mason Jars are a must-have. These classic, durable jars are perfect for preserving jam and come with airtight lids that ensure freshness for months.

Get yours here

2. OXO Good Grips Soft-Handled Jar Opener

Opening sealed jars can sometimes be a struggle, but the OXO Jar Opener makes it effortless. Its ergonomic design provides a strong grip, making it perfect for tightly sealed canning jars.

Get yours here

3. Norpro Canning Kit (6-Piece Set)

This 6-piece canning kit includes a funnel, jar lifter, tongs, and everything else you need to safely and efficiently preserve jam at home.

Get yours here

Rhubarb Freezer Jam Option

If you want an even easier method, you can make this as a Rhubarb Freezer Jam instead of canning it.

1. Follow the same steps up until adding the Jello.

2. After stirring in the Jello, let the mixture cool completely.

3. Transfer to freezer-safe containers, leaving some space at the top for expansion.

4. Freeze for up to 12 months.

This method is perfect if you’re short on time and want a quick way to enjoy homemade jam without needing to sterilize jars.

Canning Instructions (For Long-Term Storage)

If you prefer traditional canning, follow these steps:

1. Sterilize your jars – Boil them in a large pot for 10 minutes.

2. Fill the jars – Pour the hot jam into the sterilized jars, leaving ¼-inch headspace.

3. Seal the jars – Wipe the rims, secure the lids, and process them in a boiling water bath for 10 minutes.

4. Cool & Store – Let the jars cool at room temperature before storing in a cool, dark place.

Properly canned jam can last up to 18 months!

Rhubarb Jelly Variation

1. If you prefer jelly instead of jam, follow these additional steps:

2. Strain the fruit mixture through a fine mesh sieve or cheesecloth before adding the Jello.

3. Press gently to extract the liquid but avoid pushing too much pulp through.

4. Proceed with adding Jello and lemon juice as instructed above.

Transfer to jars and refrigerate or can as needed.

This results in a smooth, spreadable Rhubarb Jelly that’s great for toast or pairing with cheese.

Storage & Shelf Life

Refrigerator: Homemade jam lasts up to 3 weeks in the fridge.

Freezer: If making Rhubarb Freezer Jam, it stays fresh for 12 months.

Pantry (Canned): Properly sealed jars last up to 18 months at room temperature.

Serving Ideas & Pairings

This jam is incredibly versatile! Here are some delicious ways to enjoy it:

Spread on toast, bagels, or biscuits

Swirl into yogurt or oatmeal

Use as a filling for cakes or pastries

Serve alongside cheese and crackers

Conclusion & Final Tips

Making strawberry rhubarb jam with Jello is an easy and rewarding experience. Whether you choose to can it or make Rhubarb Freezer Jam, this recipe is sure to become a family favorite. I love how simple it is to prepare, and the results are always delicious!

Try it out and let me know in the comments how it turns out for you. Do you prefer your jam canned, frozen, or as Rhubarb Jelly? Share your experiences and any tweaks you made!

Happy jam-making!