Deliciously Easy Jello Strawberry Jam Recipe
A quick and easy homemade strawberry jam recipe using fresh fruit and strawberry Jello for a vibrant color and sweet-tart flavor.
Equipment
- jars or freezer containers
- 6 to 8 quart pot
- paper towel
- boiling water bath (optional)
Ingredients
- 2 ΒΌ cups rhubarb cubed or sliced fresh or frozen (about 12 ounces)
- 2 cups strawberries coarsely chopped or mashed fresh (about 12 ounces)
- 3 cups granulated sugar
- 1 (3 ounce) box strawberry gelatin such as Jello
Instructions
- Prepare jars or freezer containers by washing and drying them. Sterilize jars if you plan for shelf-stable storage.
- Wash, dry, and chop the strawberries and rhubarb. Ensure all green leaves are removed from the rhubarb.
- Combine the fruit and sugar in a large pot. Let stand for 10 minutes to allow the sugar to dissolve and juices to release. Add 2 tablespoons of water if the berries are not juicy.
- Bring the mixture to a rolling boil over medium heat, stirring often for the first 10 minutes.
- Continue boiling for an additional 5 to 10 minutes, stirring almost constantly, until the mixture thickens slightly.
- Remove the pot from heat and stir in the strawberry gelatin until fully dissolved, mixing for 2 to 3 minutes.
- Ladle the hot jam into prepared jars, wipe the rims clean with a damp paper towel, and seal with lids and rings.
- Allow the jam to cool at room temperature for up to 24 hours before refrigerating, freezing, or processing in a boiling water bath for shelf-stable storage.
Notes
Stir gently while boiling to minimize foam and air bubbles. Maintain a steady rolling boil, adjusting heat as needed. Jam will thicken further as it cools, so do not be concerned if it appears loose immediately after cooking. Allow jam to rest at room temperature to set before refrigerating or freezing.