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
- Use raspberry gelatin for a tangier twist.
- Add lemon juice for a touch of acidity and enhanced flavor.
- Freeze extra portions in airtight containers for longer storage.
- Stir into oatmeal or use as a glaze for pastries.
Nutrition
Calories: 921kcalCarbohydrates: 234gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 142mgPotassium: 592mgFiber: 4gSugar: 226gVitamin A: 207IUVitamin C: 16mgCalcium: 178mgIron: 1mg
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