Strawberry Rhubarb Jam


Side Dish
Strawberry Rhubarb Jam

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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


  1. 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.
  2. Remove pan from heat. Stir in gelatin.
  3. 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.