Domestic Goddess's Note:
Frozen strawberries, fresh rhubarb, crushed pineapple, strawberry gelatin and wild strawberry gelatin, make up this wonderful tasting jam.
My Private Note
Units: US | Metric
- 1In a large bowl, add the rhubarb and sugar; stir to coat evenly.
- 2Cover the bowl, and place it in the refrigerator overnight.
- 3The next morning, place the rhubarb mixture and the strawberries, in a large kettle.
- 4Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
- 5Add the crushed pineapple, and cook for an additional 5 minutes.
- 6Turn off the stove, add the boxes of dry gelatin powder, and mix well.
- 7Transfer the jam to the sterilized glass jars, and cover the jars with the lids.
- 8Cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
- 9Yields: 7-1/2 cups of preserves.
- 10Note: If using store bought frozen strawberries, you may want to decrease the amount of sugar to 3-1/2 cups. I however, used strawberries which I prepared myself and had froze them. They're not as sweet as the store bought, so the 4 cups of sugar I added, was the right amount to add to this recipe.
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Nutritional Facts for Strawberry Rhubarb Preserves
Serving Size: 1 (2261 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1111.1
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 222.9 mg
- Total Carbohydrate 282.2 g
- Dietary Fiber 5.9 g
- Sugars 267.9 g
- Protein 5.7 g