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Strawberry Rhubarb Jam Recipe

Strawberry Rhubarb Jam Recipe photo by Taste of Home

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This tangy Strawberry Rhubarb Jam recipe is a favorite with my family. They'll put it on almost anything, but especially like it on muffins or buttermilk biscuits. —Deb Kooistra, Kitchener, Ontario

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Strawberry Rhubarb Jam Recipe

Prep: 30 min. + chilling

Yield: 44 Servings

30 30

Ingredients

2-1/2 cups fresh or frozen strawberries, crushed
1-1/2 cups finely diced fresh or frozen rhubarb
2-1/2 cups sugar
1 can (8 ounces) crushed pineapple, undrained
1 package (3 ounces) strawberry gelatin

Directions

In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into refrigerator containers, leaving 1/2-in. headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate for 3-4 weeks. Yield: 5-1/2 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 57 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 15 g carbohydrate, trace fiber, trace protein.

Originally published as Strawberry Rhubarb Jam in Country Woman July/August 1994, p35

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Strawberry Rhubarb Jam

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Reviewed on Jul. 04, 2012 by JudyShulstad

I use twice the pineapple and freeze it. I use it as pancake syrup and ice cream topping

Reviewed on Jun. 29, 2012 by nilouve

This recipe couldn't be easier and has that special homemade taste. I would definitely recommend it! Even if you have never made jam don't shy away from this one. Makes a beautiful hostess gift, along with some muffins.

Reviewed on Aug. 07, 2009 by ldray18

My husband grew up on store bought grape jelly. I grew up on a freezer full of peach, strawberry and raspberry jam. One taste of this recipe and he was a changed man! (In other words, we highly recommend this recipe -- esp. since it's made w/ a jello mix!)