Rhubarb Strawberry Jam181 Reviews
- Prep: 30 min
- Cook: 12 min
- Ready In: 8 hr 42 min
“This rhubarb strawberry jam recipe is our favorite and so easy to make.” - by SALLY 888
Original recipe yields 3 cups
- In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
- 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.
Amount Per Serving (24 total)
- 115 cal
- 0.1 g
- < 1%
- 29.2 g
Based on a 2,000 calorie diet
Reviews (181)Rate This Recipe
"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 that it ..." See morewill jell properly and kills bacteria more effectively than on low heat. Also, I decided to process the jam instead of just refrigerate or freeze. I ladled the hot jam into hot, sterilized jars, and placed then in a boiling water bath canner and processed for 10 minutes. All the jars sealed nicely. Thanks for the recipe, I can't wait to try other flavors of jello!"
"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, I incr..." See moreease the rhubarb to 6 cups and reduce the sugar to 2-1/2 cups. Great stuff!"
"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 had 2 p..." See moreounds of strawberries in my refrigerator. I chopped up one pound of strawberries and added them to the pot during the cooking stage. What a difference! It turned out really well. I just finished making my second batch in less than a week. I expect to make much more of this this summer (of course, I end up giving quite a bit away). My only tip is to cook the mixture until the rhubarb is soft (I don't even pay attention to cooking times)."
Easy Rhubarb Jam
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