Strawberry Rhubarb Jam: The Best Strawberry Rhubarb Jam Recipe from Cook'n

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	Strawberry Rhubarb Jam

Serves: 88

Print this Recipe

Yield: 5-1/2 cups

Deb Kooistra, Kitchener, Ontario

   2-1/2 cups fresh or frozen strawberries, crushed
   1-1/2 cups finely diced fresh or frozen rhubarb
   2-1/2 cups sugar
   1 (8-ounce) can crushed pineapple, undrained
   1 (3-ounce) box strawberry gelatin

In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Top with lids. Refrigerate or freeze.

© Copyright Reiman Publications, 1993-1997

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