In the wok, veggies and Chinese seasonings are cooked with chicken and tofu. Serve over noodles, over rice, or alone.
| Prep Time: | 30 mins |
| Cook Time: | 12 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 42 mins |
| Servings: | 24 |
| Yield: | 3 cups |
Ingredients
- 5 cups chopped fresh rhubarb
- 3 cups white sugar
- 1 (3 ounce) package strawberry flavored Jell-O®
Instructions
- In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
- Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.
Reviews
Wonderful. I have never made good jam using pectin and this recipe was delicious. If I don’t have enough rhubarb then I freeze it until I have 5 cups. It was less stringy and cooks better when I use frozen rhubarb.
This is also great on vanilla ice cream!!!!!!!
I love this recipe. I cut back or out the sugar and add some Splenda to make it diabetic friendly. It also work with strawberries and strawberry Jell-O. I’ve made it with raspberries and raspberry Jello-O with a small amount of liquid sweetener.
This is so good, I did add fresh strawberries to it, and it was even more delicious
I’m leaving a review from doing step by step of her directions, did not change it at all. I have been making this jam for many years and people rave about it and are surprised to learn that there are not strawberries in it. It does not come out like hello, it has the jam. Yes the recipe can be made on how another person would like to change it to they like it but I wanted to offer up a review with zero changes and it is delicious. I am known for my cooking and this is a honest opinion.
The jam is excellent! I did make some changes. I used 2- 1/2 cups of sugar 1pkg. 10gm Low sugar Raspberry Jell-O
Instead of putting the jars in the fridge I canned the jars for 10 mins. in a hot water canning pot.
I used half the sugar to get a little tartness. I used 3 cups rhubarb and to get starwb chunk – 2 cups of strawberries. This came out very good. For better rhub / strawb chunk effect I’d boil sugar fruit mixture 5 minutes. Wasn’t sure I’d like the texture with jello but it was great – and so easy.
I made this with 6 C rhubarb and 2 C Splenda. I let it sit for 8 hours then added 2 cups of strawberries. Brought to boil, boiled & stirred for 12 minutes. Removed from heat and added sugar free strawberry jello. Stored in 8 oz jars ~ got 3 full jars.
Less sugar as it was fairly sweet
I love this recipe. I doubled it to 10 cups of combined strawberry and rhubarb frozen from my own garden months earlier. I used 4.5 cups of sugar and a 6 ounce strawberry jello. Letting the berries and rhubarb stand in the sugar overnight proved essential. The sugar becomes a fruity liquid in that time whereas even 6 hours after mixing them the sugar was still noticeably granular at the bottom of the pot. I let the hot jam seal the jars and did not pressure process. I got 6 small jam jars (all I had that day) and one mostly full quart that went straight into the fridge for use. SO good!
Easiest recipe ever! I will definitely make this again:)
I do love the recipe, but it is too sugary. What a great idea to add Strawberry Jello to the rhubarb. It’s very tasty. When I made it, I reduced the sugar to 2 1/2 cups. Next time I will go down to 2 or maybe even 1 1/2 cups.
I followed the recipe except for substituting 1 1/2 cups of Truvia baking blend for the sugar. It came out too sweet and way too thick/hard. I don’t think it was the Truvia as I’ve used it successfully in the past for similar recipes.
made larger batch and reduced sugar amount
Yum!
I followed some of the suggestions to reduce the sugar and it was still too sweet. Next time I will add pectin and lemon juice to add zing and a jam quality. I cooked it down and it still turned out more like syrup than jam.
My kids love love this jam , super simple for thows moms that dont have much time, iv also used diffrent jellos and worked out great !
I added fresh strawberries. This is just like my mom used to make. A true family favorite
Absolutely delicious. Made a batch one day and turned around and made a 2nd batch the very next day. All my neighbors loved it.
I doubled the batch and cut the sugar to 4 cups. I put in a water bath for 10 min and sealed the lids. My in- laws have already taken 3 jars and think it’s the best thing ever. Going to try raspberry next.