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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 44 |
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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. 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. Yield: 5-1/2 cups.
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