Strawberry Rhubarb Preserves

"Frozen sweetened strawberries, fresh rhubarb, crushed pineapple, strawberry gelatin and wild strawberry gelatin, make up this wonderful tasting jam."
 
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Ready In:
1hr
Ingredients:
6
Yields:
60 ounces
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ingredients

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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

  1. 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.
     
  2. 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!!!
     
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RECIPE SUBMITTED BY

I enjoy cooking, baking, and riding motorcycle along with my husband.
 
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