Homemade rhubarb preserves uses 3 ingredients and sweet and tangy. This easy to prepare recipe is a must for anyone with extra rhubarb!

Homemade Rhubarb Preserves

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Homemade rhubarb preserves is an easy recipe with only 3 ingredients! I had a bunch left over in the freezer from last year’s crop and before I harvested this years first stalks I needed to clear it out. Mr P, my husband, and I were talking about what makes something a jelly, a jam or preserves. My family has always called this rhubarb jelly. In short: Jelly is translucent fruit spread, jam is made with pectin and has even consistency, a preserve is made from fruit and sugar and can have a chunky texture. It really doesn’t matter and all the words are pretty interchangeable. (I really just thought preserves sounded better!)natural organic products

Rhubarb is my best crop in our garden it comes back every year. Rhubarb is a wonderful plant and every plant that I know of has a history. I brought a jar of these preserves to give to a neighbor and she said her plant was from a friend whose plant dated back at least 100 years. That got me thinking about our rhubarb. I got our plant from my parents’ garden. They got their rhubarb from their past house that was on a farm. The farm was run by the same family since the 1800’s. So who knows how old my rhubarb plant is. This year I am splitting it a little to give to a friend. That is the best way to propagate rhubarb is to split it in early spring before the leaves get too big to decrease the amount of shock to the plant.


Onto the Preserves!

Like I mentioned this takes only 3 ingredients: sugar, rhubarb and jello! Homemade rhubarb preserves uses 3 ingredients and sweet and tangy. This easy to prepare recipe is a must for anyone with extra rhubarb!

I used strawberry jello, but you can use any flavor combination you prefer. Cherry and raspberry also pair well with the rhubarb. Besides the rhubarb plant coming from my mom, all of my rhubarb recipes have also be handed down through our family. My mom snapped a picture of her recipe card so I could follow it. I needed to call her for clarification of some things. I think this recipe card has been used once or twice.

Homemade Rhubarb Preserves

Homemade Rhubarb Preserves

Once in jars we just allow to cool and pop it in the fridge. It keeps for at least 9 months in the fridge.

Ingredients

  • 10 cups rhubarb, chopped
  • 6 cups sugar
  • 1 large package strawberry jello

Instructions

  1. Combine rhubarb and sugar. Let stand for 30 minutes.
  2. Add to pot and bring to a boil over medium high heat then reduce to simmer. Simmer for 15 minutes.
  3. Stir in jello package and simmer for an additional 5 minutes, stirring frequently.
  4. Remove from heat cover and allow to cool slightly prior to placing into jars.

Notes

DO NOT allow this pot to boil over, huge sticky mess! Keep a spatter guard or cover nearby it tends to sputter.

http://www.funhappinessandlife.com/homemade-rhubarb-preserves/

I truely hope you enjoy this #tastytuesday recipe and follow along every Tuesday for new recipes that I create for my family. Let me know in the comments how old your rhubarb is and where you got it from!

Homemade rhubarb preserves uses 3 ingredients and sweet and tangy. This easy to prepare recipe is a must for anyone with extra rhubarb!


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13 thoughts on “Homemade Rhubarb Preserves

  1. Mmmmm, this looks so tasty!! I’ve really been getting into canning now that we have a pressure cooker, so I want to can like…everything! Haha, this is definitely on my list

  2. Oh gosh, I can’t wait to make this! I have a large Rhubarb plant and this sounds so yummy!! Thanks for sharing the recipe with SYC. Pinning.
    hugs,
    Jann

    1. Great. Glad you enjoyed it! We only have one plant, but it produces so well. Can’t for it to grow this spring the first harvest is the tastiest!

  3. Can you tell me what to do after you put it in jars you don’t need to do a water bath or anything and then can you just set them on a shelf or do they need to be refrigerated ? This will be my first time making this and i don’t want to mess it up
    Thank you in advance for any information

    1. Of course. I just pop the lids on let them come to room temperature and pop them in the fridge. They may cool faster with the lids off but I have little boy hands and a mischievous cat n my house so I put my lids on first. Let me know how it turns out!

  4. So they have to be kept refrigerated they cant be put in the pantry ? Sorry for so many questions i just want to make sure i get it right 🙂
    Thanks Again

    1. They have to be refrigerated. You can make them to be shelf stable….but that’s more canning and not just placing in containers. I’m not sure how to can for shelf stability.

  5. Love how easy this is! I’m going to have to find a friend with a rhubarb plant! Thanks for sharing at Dishing It & Digging It!

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