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Gift: Strawberry Rhubarb Jam

Source of Recipe

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Gift: Strawberry Rhubarb Jam

Country Woman July/August 1994
10 reviews rate this recipe 4.5 of 5 stars.
Prep: 30 min. + chilling.
Yield: 5-1/2 cups. - 44 servings (2 Tblsp. ea.)

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

1 serving (2 tablespoons) equals 57 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 15 g carbohydrate, trace fiber, trace protein.