Strawberry Rhubarb Jam
Servings and Ingredients
|4 c. rhubarb, chopped in small pieces|
|4 c. sugar|
|1 c. fresh or frozen strawberries|
|1 (3 oz) pkg strawberry gelatin|
- Combine rhubarb, sugar and strawberries in a heavy saucepan. Cook over medium heat until sugar is dissolved. Bring to a boil, stirring occasionally. Boil 15 minutes.
- Remove pan from heat. Stir in gelatin.
- Ladle hot jam into hot, sterilized jars, leaving 1/4-inch headspace. Process for 10 minutes in a boiling-water canner. Adjust two-piece canning caps.