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
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.
Our guests love to spread cream cheese on their toast first and then add a layer of this signature jam. Yummy!