Strawberry Rhubarb Preserves

READY IN: 1hr
Recipe by Domestic Goddess

Frozen sweetened strawberries, fresh rhubarb, crushed pineapple, strawberry gelatin and wild strawberry gelatin, make up this wonderful tasting jam.

Top Review by cjholladay

I made this last spring n 2011. Loved it. My Granddaughter eats it with a spoon, not just on bread. I did cut back on the sugar by half. Also, I froze it in pint containers. Good recipe. Thanks for posting it Goddess.

Ingredients Nutrition

Directions

  1. In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  2. Cover the bowl, and place it in the refrigerator overnight.
  3. The next morning, place the rhubarb mixture and the strawberries, in a large kettle.
  4. Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
  5. Add the crushed pineapple, and cook for an additional 5 minutes.
  6. Turn off the stove, add the boxes of dry gelatin powder, and mix well.
  7. Transfer the jam to the sterilized glass jars, and cover the jars with the lids.
  8. Cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
  9. Yields: 7-1/2 cups of preserves.
  10. Note: If using store bought frozen sweetened 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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