The Hungry Canary

Adapted from Ideals Family Cookbook · Mary Biegel

Rhubarb Jam

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Ingredients

  • 4 cups diced rhubarb
  • 4 cups sugar
  • 1 package cherry-flavored gelatin dessert mix (package size not specified)
  • Original alternative: strawberry-flavored gelatin; omitted from the preferred Hungry Canary version

Directions

  1. Combine diced rhubarb and sugar in a saucepan over low heat, stirring until the sugar dissolves.
  2. Bring to a full rolling boil, then turn off the heat.
  3. Stir in the dry cherry-flavored gelatin mix until dissolved.
  4. Let the mixture stand for approximately 10 minutes, as directed in the original cookbook.
  5. Transfer to clean heat-safe containers, cool promptly, cover and refrigerate. Do not treat this as a shelf-stable canned preserve.

Original cookbook recipe

“Rhubarb Jam,” by Mary Biegel, from the Ideals Family Cookbook. The original lists four cups diced rhubarb, four cups sugar, and one package cherry or strawberry Jell-O. It directs the cook to dissolve the sugar over low heat, bring to a rolling boil, switch off the heat, stir in gelatin, allow ten minutes to set, and seal in jars.

Hungry Canary choices

Cherry gelatin is the preferred option here. Strawberry gelatin remains mentioned only as a historical original choice and is not part of this adaptation. The exact packet weight was not dictated, so use of a modern packet would need confirmation before repeatable testing. Conventional flavored gelatin mixes can contain colorings or other additives; check the label against individual dietary needs.

Preservation note

The old directions to “seal in jars” do not establish a safe tested canning process. This adaptation is refrigerator jam, not a shelf-stable product. Cool and refrigerate promptly in suitable containers. For pantry storage, follow a separately tested rhubarb-preserve canning recipe, not the vintage sealing instruction alone.