Frozen sweetened strawberries, fresh rhubarb, canned crushed pineapple, strawberry gelatin and wild strawberry gelatin, make up this wonderful tasting jam
Provided by Cindi M Bauer
Categories Jams & Jellies
Number Of Ingredients 6
Steps:
- 1. In a large bowl, add the rhubarb and sugar; stir to coat evenly.
- 2. Cover the bowl, and place it in the refrigerator overnight.
- 3. The next morning, place the rhubarb mixture and the strawberries, in a large kettle.
- 4. Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
- 5. Add the crushed pineapple, and cook for an additional 5 minutes.
- 6. Turn off the stove, add the boxes of dry gelatin powder, and mix well.
- 7. Transfer the jam to the sterilized glass jars, and cover the jars with the lids.
- 8. Cool the jam to room temperature, before storing it in the refrigerator or freezer.
- 9. Note: If using store bought frozen sweetened strawberries, you may want to decrease the amount of sugar to 3-1/2 cups. I however, used strawberries which I prepared myself and had froze them. They're not as sweet as the store bought, so the 4 cups of sugar I added, was the right amount to add to this recipe.
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Shivprasad Bhandari
[email protected]Yum!
Dj Babar
[email protected]These preserves are delicious! I made them for the first time last summer and they were a hit with my family and friends. I love the sweet and tart flavor of the strawberries and rhubarb. I will definitely be making them again this year.
Tasha Long
[email protected]I've made this recipe several times and it always turns out great! The strawberry-rhubarb combination is perfect, and the preserves are not too sweet or tart. I like to use them on toast, waffles, or pancakes. They also make a great gift.