Strawberry Rhubarb Preserves
- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
3.75 ounces
ingredients
- 73.93 ml finely chopped rhubarb
- 59.14 ml granulated sugar
- 28.34 g frozen sweetened strawberries, in liquid (thawed)
- 14.17 g can crushed pineapple, undrained
- 5.31 g box jell-o strawberry gelatin
- 5.31 g box jell-o wild strawberry gelatin
directions
- In a large bowl, add the rhubarb and sugar; stir to coat evenly.
- Cover the bowl, and place it in the refrigerator overnight.
- The next morning, place the rhubarb mixture and the strawberries, in a large kettle.
- Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
- Add the crushed pineapple, and cook for an additional 5 minutes.
- Turn off the stove, add the boxes of dry gelatin powder, and mix well.
- Transfer the jam to the sterilized glass jars, and cover the jars with the lids.
- Cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
- Yields: 7-1/2 cups of preserves.
- 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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Reviews
-
I had made this last year and it was a big hit. I had given several jars away and they had requested additional jars. Unfortunately I am out of the Strawberry Rhubarb Preserves but am about to make some this week. I know now to double perhaps triple the amount I made last year. This recipe is a WINNER!!!
RECIPE SUBMITTED BY
Cindi-Marie-Bauer
Marshfield, Wisconsin
I enjoy cooking, baking, sharing recipes on various websites and forums.