This old-fashioned strawberry rhubarb jam recipe blends the tartness of rhubarb with the sweetness of strawberries for a delicious preserve. Beloved in many American households, this jam is often made in early summer when both fruits are in season. It's perfect as a spread on toast, swirled into yogurt, or used as a topping for desserts. The recipe’s simplicity and bright flavors have made it a cherished staple in home kitchens, especially among canners and jam lovers.
Ingredients
- 10 cups rhubarb (finely chopped )
- 6 cups sugar
- 6 oz strawberry gelatin (2 packages )
Instructions
Step 1: Combine Rhubarb and Sugar
- In a large bowl, combine chopped rhubarb and sugar.
- Let it stand overnight to draw out the juices.
Step 2: Cook the Mixture
- The next morning, transfer the mixture to a pot.
- Bring it to a rolling boil and cook for 15 minutes, stirring occasionally.
Step 3: Add Gelatin
- Remove from heat.
- Stir in strawberry gelatin until completely dissolved.
Step 4: Pour and Store
- Pour jam into containers that can be sealed.
- Allow to cool, then refrigerate.
Tips
- Add sliced strawberries for extra fruit texture.
- Use raspberry or cherry gelatin instead of strawberry for a flavor twist.
- Reduce sugar by 25 to 40% if you prefer a tarter preserve.
- Stir in a teaspoon of lemon juice for added brightness.
- Freeze small portions for long-term storage.
- Use as a topping for ice cream, yogurt, or pancakes.
- Spread on toast as a sweet jam-like treat.
- Add chia seeds after cooling for extra thickness (modern variation).
- Replace part of the sugar with honey for a different flavor profile.
Nutrition
Calories: 160kcalCarbohydrates: 40gProtein: 1gSodium: 60mgPotassium: 95mgFiber: 1gSugar: 38gVitamin A: 60IUVitamin C: 4mgCalcium: 25mgIron: 0.3mg
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