Rhubarb Strawberry Jam

Rhubarb Strawberry Jam

201
SALLY 888 1

"This rhubarb strawberry jam recipe is our favorite and so easy to make."

Ingredients

8 h 42 m servings 115 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
  2. Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.
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Reviews

201
  1. 234 Ratings

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This recipe came out really good, but REALLY sweet! Instead of boiling the jam for 12 minutes on low heat, I boiled it for about 5 minutes on high heat. Boiling the jam on high heat ensures th...

We LOVE this jam and have been making it non-stop since I found the recipe. (We have lots of rhubarb to use up...) Fresh or frozen rhubarb both work well. To cut back on the sweetness a bit, ...

Previously, I had made a recipe that was almost identical to this, except that it called for a package of frozen strawberries. When I came across this recipe, I thought I'd try it as is, but I h...

I have a question. The recipe doesn't say how long the jars will last. Could you freeze it for longer storage? Thanks.

okay-very sweet. Also, if you get the jam hot enough, you can just put it in your jelly jar, screw on the cap,turn it upside down, and cover it with a towel and it will seal so you can store it...

I took advice of another & used food processor as I didn't want to wait overnight. I was going to use all Splenda but only had 2 cups on hand so added 1 c sugar. Also used Sugar Free Strawberry...

Very good recipe!!! I doubled the recipe and cut the sugar down to 5 c. total. I did process the jam in a hot bath. This recipe doubled makes 12 eight oz. jelly jars.

Just great! I doubled the recipe and did half rhubarb and half strawberries. Got about 6 pint ball jars of jam. This one is a keeper!!

The recipe as stated is not very good unless you like the taste of 'jello' in your jam., I prefer the taste of real fruit, so I made some changes, and it turned out delicious. I used 1/2 pkg fru...