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JELL-O Rhubarb-Strawberry Jam
JELL-O Rhubarb-Strawberry Jam

JELL-O Rhubarb-Strawberry Jam

3 Review(s)
Cook Minutes 30 Min
Prep : 30 Min
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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64 Servings
Servings
Original recipe yields 64 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 cups finely chopped fresh rhubarb (1-1/2 lb./675 g)
3-1/2 cups sugar
1/4 cup water
1 pkg. (85 g) Jell-O Strawberry Jelly Powder
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Step 1
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.
Step 2
Add dry jelly powder; stir 2 min. until completely dissolved. Skim off any foam with metal spoon.
Step 3
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.
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Note
Use jam within 1 month.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
50
Calories From Fat
0
% Daily Value
Total fat 0 g
0 %
Saturated fat 0 g
0 %
Cholesterol 0 mg
Sodium 5 mg
0 %
Total carbohydrate 13 g
4 %
Dietary fibre 0 g
0 %
Sugars 12 g
Protein 0 g
Vitamin A
0 %
Vitamin C
2 %
Calcium
0 %
Iron
0 %
Servings
4 (1-cup) jars or 64 servings, 1 Tbsp. (15 mL) each
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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