Strawberry Rhubarb Jam with Jello – No Pectin Recipe
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This three ingredient Strawberry Rhubarb Jam with Jello is the perfect way to make a yummy refrigerator jam in less than 15 minutes. This flavorful jam is pectin-free and goes perfectly on toast or over ice cream.
Strawberry Rhubarb Jam Recipe Using Jello
It’s rhubarb season! Whip up this 3 ingredient strawberry rhubarb jam, no pectin required. My kids beg for me to serve this breakfast, lunch, dinner and for snacks over some nice, soft bread or biscuits. I even serve it over ice cream for dessert.
Let me tell you about this small batch strawberry rhubarb jam recipe in a nutshell:
- 3 ingredients
- Pectin-free
- Easy
- Fast
- Flavorful
- 1 quart
- Refrigerator
- No canning or processing
Refrigerator Strawberry Rhubarb Jam
Our rhubarb jam with strawberry jello is considered a refrigerator jam.
What is a refrigerator jam?
A refrigerator jam refers to a jam recipe that is immediately stored in the refrigerator after preparation. This keeps the jam from molding and extends the shelf-life. Refrigerator jams typically are prepared without pectin.
Refrigerator jams don’t go through a processing step such as a water bath or pressure-cooking to make it safe to store at room temperature in the pantry. That’s why refrigerator jams need to be stored in the refrigerator.
To extend the life of a refrigerator jam, store in the freezer for up to a year.
How to Make Strawberry Rhubarb Jam without Pectin?
All you need is three ingredients for the easiest strawberry rhubarb jam around.
Fresh Rhubarb Stems (no leaves), washed and diced
Sugar
Strawberry Jello Mix
This is a no pectin strawberry rhubarb jam which makes it super simple. I always keep a box of strawberry jello mix in the pantry.
How to Use Up Fresh Rhubarb
I love my rhubarb plant. It makes so many delicious treats such as Old-Fashioned Rhubarb Coffee Cake, Grandma’s Rhubarb Streusel, Rhubarb Muffins, Rhubarb Bread, Grandma’s Rhubarb Pie. I think I have a rhubarb fetish! This jam recipe is the perfect accompaniment to our rhubarb recipe box.
Are you familiar with rhubarb? If not, be sure to read up here about which parts are edible and which are not.
How to make Easy Strawberry Rhubarb Jam Recipe:
Full recipe and ingredient amounts for rhubarb jam with strawberry jello can be found below in the recipe card.
In a food processor, pulverize rhubarb and sugar. Add to saucepan and boil for 5 minutes. Remove from heat and add strawberry Jello mix, and stir. Pour into a quart-sized glass jar or heat proof container. Let cool. Refrigerate overnight or until ready to use.
Looking for a regular strawberry jam recipe? Grandma had one of these too. Try this one!
Notes about Flavorful Strawberry Rhubarb Jam:
- Small Batch Strawberry Rhubarb Jam with Jello makes 1 quart of jam.
- There is no processing of the jam when you are done. Once it’s complete, store it in the refrigerator until it is used up.
- The jam will continue to set up over several hours in the refrigerator.
- This is a pectin-free strawberry rhubarb jam recipe. You do not have to mess around with buying packs of pectin.
- We love that this is only a 3 ingredient Strawberry Rhubarb Jam recipe. It contains one box of strawberry Jello, rhubarb and sugar. That’s it – 3 ingredients!
- This may be the most flavorful strawberry rhubarb jam recipe around, and that’s because it gets it’s flavor from the box of strawberry Jello. YUM!
- We’ve noticed that the red coloring in strawberry jello has changed in the past couple years. The end result of the jam is more of a dark pink than a deep red.
- Not only is this delicious over toast, but you could also warm some up and serve over ice cream like our Grandma’s vanilla ice cream. Or you could switch it out for Cranberry sauce in our Grandma’s Pork Chop Recipe.
- THIS IS THE BEST EVER STRAWBERRY RHUBARB JAM RECIPE!
- Check out our Amazon Store for our favorite pantry essentials and kitchen gadgets.
We crank out rhubarb recipes all year long. In the spring, we use fresh rhubarb, and the rest of the year, we use frozen rhubarb. Here’s a list of our most unique rhubarb recipes.
Unique Rhubarb Recipes
- Rhubarb Dream Cake
- Rhubarb Spoon CakeÂ
- Grandma’s Rhubarb Streusel Dessert
- Strawberry Rhubarb Fool
- Sour Cream Rhubarb Cake
Are you a strawberry lover?
You’re in luck, because we have old fashioned strawberry recipes.
Strawberry Bread with Strawberry Glaze
Linking up to Weekend Potluck.
Strawberry Rhubarb Jam with Jello
Ingredients
- 6 cups rhubarb
- 2 1/2 cups sugar
- 3 oz. strawberry jello mix
Instructions
- Wash rhubarb and cut into 1 inch chunks.
- Add rhubarb and sugar into a food processor bowl. Pulverize until the rhubarb and sugar make a wet paste.
- Pour rhubarb mash into a small saucepan over medium heat.
- Bring to a rolling boil, and continue to boil for 5 minutes. Remove from heat.
- Stir in Strawberry Jello until completely mixed.
- Pour into a clean quart mason jar or heat proof container. Let cool before covering with lid.
- Refrigerate overnight so the jam can set up. Enjoy!
- Makes one quart of jam, one Tablespoon is a serving.
Video
Notes
- We've noticed that the red coloring in strawberry jello has changed in the past couple years. The end result of the jam is more of a dark pink than a deep red.
- Small Batch Strawberry Rhubarb Jam with Jello makes 1 quart of jam.
- There is no processing of the jam when you are done. Once it's complete, store it in the refrigerator until it is used up.
- The jam will continue to set up over several hours in the refrigerator.
- This is a pectin-free strawberry rhubarb jam recipe. You do not have to mess around with buying packs of pectin.
- We love that this is only a 3 ingredient Strawberry Rhubarb Jam recipe. It contains one box of strawberry Jello, rhubarb and sugar. That's it - 3 ingredients!
- This may be the most flavorful strawberry rhubarb jam recipe around, and that's because it gets it's flavor from the box of strawberry Jello. YUM!
- Not only is this delicious over toast, but you could also warm some up and serve over ice cream like our Grandma's vanilla ice cream. Or you could switch it out for Cranberry sauce in our Grandma's Pork Chop Recipe.
Nutrition
Hi How long does the jam last in the refrigerator and thanks
It should last up to 6 weeks in the refrigerator! Ours usually doesn’t make it that long though!
can frozen Rhubarb be used in place of fresh?
Yes, you can use frozen rhubarb in this jam!
How much jello 6 oz or 3oz pack?
One 3 oz. box of Jello
Can I use sugar free jello?
We’ve never made it with sugar free jello and sugar substitutes so we can’t say for sure how it would work! Sorry.
I will be putting the jam in pint jars. We are only 2 so I’m sure we wouldn’t be able to finish a quart jar in 6 weeks. Is this something I could freeze?
Yes, it can be frozen. Just be sure to cool fully before freezing.
Thank you. I have to say, I wasn’t too sure about jello versus fresh strawberries, but this recipe is absolutely delicious. Yums 🙂
Can this be a freezer jam so I can make several batches and freeze?
By the way…this is YUMMY!!
We have frozen it before. Just be sure it’s cooled fully before freezing!
After you fridge it to have it set, do you have to keep it refrigerated or can I put it in a pantry? Before you open the jar to be used.
Keep it in the fridge!
If using frozen rhubarb, do I thaw it and drain the juice? I know there is ‘ice’ in my rhubarb. Or should I rinse it to get rid of the crystals? What do you do?
We would thaw and drain the frozen rhubarb before using in the jam. If you have big chunks of ice, maybe pick them out? Not sure how rinsing it would affect it – might be OK if you rinse straight from the freezer…and then thaw and drain.
Could you water bath can this for longer storage? Thank you!
We have never done a water bath with this jam so we can’t say if a water bath would extend the storage. Sorry!!
Thank you! I wasn’t sure if draining it would release too much flavor. But rhubarb has so much water & freezing it only makes it worse.
Hi
I have made this jam for years, but differently
1. I use 6 cups rhubarb and ONLY 1/3 cup sugar.
2 .Cut rhubarb into chunks and boil with sugar on lower heat , in large pot for 30 min uncovered watching and stirring so no burning.
3. Remove from heat , add a 85 g PKG of jello .. strawberry or cherry.
4. Pour into small glass jam jars. I microwave them for 2 min with water to help sterilize.
5. Immediately cap with the metal lids, that I allow to sit in boiling water till needed.
6. Cool and refrigerate. Makes about 4 small jam jars and lasts months.
Thanks for sharing your version, Nancy!
How can I make this to be able to store on the shelf
Kathey – Not sure how you can do that as we don’t can much around our houses. Sorry!
This recipe is excellent. I use it all the time. I noticed that some have asked how to keep it for a longer length of time without freezing do I’m offering my process.
I can jam by using this method:
Wash and rinse the jars, put them on a cookie sheet, and keep in warm oven (around 200º). Put the lids in a small pan of water to heat, reduce to simmer. Take 2 jars out of oven at a time (make sure your jars are hot) and ladle jam in one, take out one lid with tongs and cover jar, and then screw on ring. Do second one next. Repeat until finished. This method allows you to keep your jam on a shelf for an unlimited time.
This process is used for all the jams I make. A lot easier than the cold water bath method.