Strawberry Rhubarb Jam
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
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
Reviews
Great recipe! I did not use the crushed pineapple, but substituted an additional 8 oz. of crushed strawberries. This worked just fine and the jam is delicious!
Very good easy Strawberry Rhubarb Jam recipe. I've made it twice; once as written and once using sugar-free strawberry gelatin. Both set up well. Thanks for a great recipe!
Made it for my husband and I, then I made some for my sister and her family everyone loved it. Great on toast, muffins and crepes.
Very tasty and easy to make. Will be keeping this recipe with my favorites. Delicious on toast.
Loved this recipe, it does not use pectin but has a nice consistency. When making a canned sauce like this or other jams and jellies the correct quantity of sugar is key. If you decrease the sugar it will not set up properly. Finding a lower sugar recipe would be best if you find this too sweet.
I made this yesterday and was disappointed. It was way too sweet so would decrease the sugar and it never set up. It will be good as a syrup or ice cream topping. I don't know what could be done to make it gel better.
Sounds really good will have to make it
Strawberry rhubarb anything is just right with me. I think I would eat rhubarb in my morning oat's. This recipe is outstanding.
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I would like to make this for Christmas gifts. can I freeze this for a few months?