Strawberry Rhubarb Jam

Name: Strawberry Rhubarb Jam
Prep time: 30 min
Total time: 30 min
Yield: 5-1/2 cups.
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

TOTAL TIME: Prep: 30 min. + chilling YIELD: 5-1/2 cups.

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

Directions

1. 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.

Nutrition Facts

2 tablespoons: 57 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 0 protein.

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