Strawberry Rhubarb Preserves

Recipe by Cindi M Bauer
YIELD: 60 ounces




  • 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.