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Strawberry Rhubarb Jam

Total Time

Prep: 30 min. + chilling

Makes

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
Strawberry Rhubarb Jam Recipe photo by Taste of Home

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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