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

    1/1 Photo of Strawberry Rhubarb Jam

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    sassafrasnanc's Note:

    This will last in the refrigerator for at least 3 weeks and is sooo delicious on a hot from the oven biscuit with butter! If you have rhubarb in your garden you will be appreciative of this easy recipe as an alternative to the classic strawberry-rhubarb pie!

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Cut rhubarb into 1/2 inch pieces. Hull strawberries and cut in half.
    2. 2
      Place rhubarb, strawberries, sugar and lemon juice into a large heavy bottomed saucepan. Let sit for 20 minutes. Add tapioca and let sit another 20 minutes.
    3. 3
      Slowly heat mixture to a simmer and cook at a very low simmer for about 45 minutes, testing for consistency of jelly after a spoonful is refrigerated. (you may need to continue simmering until it reaches this consistency).
    4. 4
      Cool and refrigerate.

    Ratings & Reviews:

    • on June 11, 2009

      55

      This was my first attempt at making any type of jam b/f and I've found a new passion to indulge:-) I love the addition of rhubarb to the strawberries as it adds just enough tart. I will say it didn't thicken up as much as I'd like even after simmering for one hour. A nice consistency, but not the same as my other recipe that I was following using SureGel. I"m going to try putting my x-tra in the freezer and hopefully it will be o.k. The other reviewers and your directions didn't state you could/couldn't do this. What a great recipe sassa!~

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2008

      55

      I had never had strawberry rhubarb jam and I think I have a new favorite now. I didn't get in on making this batch the way I wanted to but I know I sure as heck am gonna hold my jar closely so nobody will steal it! I believe my friend had to use pectin since that was what she had and prolly used a bit more of the fruit and rhubarb. Two whole lemons worth of juice. I have got to make a bunch of this to store for the winter. Sweet-tart goodness. I had it on homemade bread last night. Ah.....Made for my Babes for ZWT4 Canada.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2008

      55

      This was my first venture into the world of making jam. I've never used tapioca either. Everyone that tasted this jam, loved it! I used frozen strawberries and frozen rhubarb (I was "cleaning" out the freezer). I think that my proportions of the fruits were slightly off. The taste of the strawberries predominated the flavor of the jam even though I think that I used less than the recipe specified. I will make this again as soon as I get some fresh rhubarb! Thank you for posting this easy recipe!

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

    Read All Reviews (4)

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    Nutritional Facts for Strawberry Rhubarb Jam

    Serving Size: 1 (1666 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1050.5
     
    Calories from Fat 9
    80%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 9.7 mg
    0%
    Total Carbohydrate 268.6 g
    89%
    Dietary Fiber 7.9 g
    31%
    Sugars 252.8 g
    1011%
    Protein 3.2 g
    6%

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