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    You are in: Home / Recipes / Strawberry Rhubarb Jam Recipe
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    Strawberry Rhubarb Jam

    Strawberry Rhubarb Jam. Photo by Dannygirl

    1/1 Photo of Strawberry Rhubarb Jam

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Dannygirl's Note:

    A delicious, sweet jam. You could make this tart by only adding 5 cups sugar, instead of the 7. *If you do use less sugar, you will have less final product.

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    Ingredients:

    Yield:

    500mL j ...

    Units: US | Metric

    • 3 cups strawberries, crushed (can be frresh or frozen)
    • 2 cups rhubarb, sliced (can be fresh or frozen)
    • 7 cups sugar
    • 1 (3 ounce) box liquid fruit pectin

    Directions:

    1. 1
      Let jars, rims and lids stand in hot water until they are ready to be filled.
    2. 2
      Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
    3. 3
      Stir pectin into fruit.
    4. 4
      Bring to a rolling boil.
    5. 5
      Using a blender wand or hand masher break up the rhubarb.
    6. 6
      Add sugar.
    7. 7
      Return to a full boil and boil 1 minute.
    8. 8
      (It will increase in size.).
    9. 9
      After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
    10. 10
      Put rims and seals on jar and tighten as much as possible.
    11. 11
      Invert jars for 5 minutes then turn upright.
    12. 12
      Let sit for 24 hours before serving.

    Ratings & Reviews:

    • on July 06, 2009

      55

      I followed Danny's measurements using the 5 cups of sugar, but changed the method after making my first batch. The first time I followed the instructions exactly even though it went against my years of canning expereince. It didn't set right away (once it had cooled completely), instead took a few days. For the second attempt I first mixed the sugar and fruit. Then brought this up to a full rolling boil and then added the liquid pectin and boiled for one minute then jarred. It set the way I was accustumed and I was able to use it that evening. Thank you for sharing your wondeful recipe with us. I plan on using it every year. My husband said it had the best flavor of any rhubarb jam yet!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2010

      55

      I have made strawberry-rhubarb jam all my life but, this is by far the best recipe ever. The only thing I changed is, I used only 5 cups of sugar. I grow Hood Strawberries since they are the tastiest but small strawberries. I grow Canada red rhubarb. I feel using these two varieties made a difference in the taste also. This is awesome jam. It made 6 half pints with 1/4 cup left over for tasting. Marcia

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2007

      45

      Lovely flavor of strawberries but I think the rhubarb flavor was lost. Nice Jam but I'm looking for more rhubarb flavor. Thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Strawberry Rhubarb Jam

    Serving Size: 1 (2161 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 936.1
     
    Calories from Fat 2
    88%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 4.6 mg
    0%
    Total Carbohydrate 240.9 g
    80%
    Dietary Fiber 2.4 g
    9%
    Sugars 236.8 g
    947%
    Protein 0.8 g
    1%

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