By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 5
749 cal · 45 min
Raspberry Rhubarb Jell-O Jam
Recipe GLPR33e604dd1f2e58
A vibrant, jewel-toned jam that combines tart rhubarb with sweet raspberries and fruity Jell-O for a uniquely smooth, glossy texture. This homemade spread comes together quickly in about 45 minutes and is perfect for toasting, pastries, or swirling into desserts.
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Ingredients
6 cups Fresh rhubarb, stalks cut lengthwise in half then crosswise into 1/4- to 1/2-inch pieces
4 cups Granulated sugar
1 Lemon zest, freshly grated from one medium lemon
Fresh lemon juice from one medium lemon
2 cups Fresh raspberries
3 ounces Raspberry-flavored Jell-O powder
Directions
In a large heavy-bottomed pot, combine the diced rhubarb, granulated sugar, lemon zest, and lemon juice. Stir well to combine.
Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally. Continue boiling for about 15-20 minutes, stirring frequently to prevent sticking and ensure the rhubarb breaks down completely.
Add the fresh raspberries to the pot and stir to combine. Continue cooking for another 10 minutes, stirring frequently.
Remove the pot from heat and let the mixture cool for 2-3 minutes. Stir in the raspberry-flavored Jell-O powder, whisking thoroughly until completely dissolved and no lumps remain.
Skim off any foam from the surface if desired, then immediately pour the warm jam into sterilized jars. Allow to cool to room temperature before covering and storing in the refrigerator.
Comments
Rhubarb and raspberries are both spring staples in North Carolina, and all six ingredients are standard finds at any major chain—Harris Teeter, Kroger, Food Lion, Walmart, and ALDI all stock them year-round with no special stops needed. The stated 45 minutes is honest; this is largely passive time while the jell-o sets, with maybe ten minutes of actual hands-on work chopping rhubarb and zesting lemon. At roughly $1.50 per serving, it's genuinely cheap, driven by bulk sugar and the low cost of rhubarb in season. The main caveat is timing: this needs advance planning because the set time matters, so it works better as a planned dessert than a last-minute weeknight fix, and leftovers keep beautifully in the refrigerator for days.
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