Guests at PrairieSide Suites, Luxury Bed and Breakfast, love this jam. I make lot’s every spring and pop it into the freezer so it can be enjoyed all year. I have had guests call to make their reservation and ask me if I still have any of this homemade jam left in the freezer because they were looking forward to it. My favorite way to serve this jam is with a wonderful thick slice of toast, then I add a layer of cream cheese and top it with this jam. We often have guests that are diabetic or those who want to keep their sugar intake low, so I always make it with the sugar free Jell-O and Splenda, it’s delicious.
Measurements and Ingredients
5 cups rhubarb, diced (I use a food processor)
4 cups Splenda or Sugar
2 small boxes Sugar-free [or regular] Straberry Jell-O
Put rhubarb and sugar into a large pan
Mix and cook on stove top, bring to rolling boil for 10 minutes to dissolve sugar.
Turn heat off, Add Jell-O and mix well until dissolved.
Put into freezer containers, cool for a few hours & freeze
Tips and variations
To make a fresh strawberry tart or slab pie, slice a quart of fresh strawberries, 1/2 Cup Flour, 2 Tbsp instand Tapioca, dash of Nutmeg and add to your jam, then pour into a baked pie shell or use as a filling in a slab pie as pictured serve warm with vanilla ice cream.
To make pancake syrup- add a little hot water to thin, then pour over pancakes and garnish with a whip cream. This same method can be used to make a low calorie ice cream topping. If you make homemade ice cream? Follow your vanilla ice cream recipe and flavor with this jam.