Strawberry Rhubarb Preserves |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Frozen strawberries, fresh rhubarb, crushed pineapple, strawberry gelatin and wild strawberry gelatin, make up this wonderful tasting jam. Ingredients:
5 cups finely chopped rhubarb |
4 cups granulated sugar |
16 ounces frozen strawberries, in liquid (thawed) |
1 (8 ounce) can crushed pineapple, undrained |
1 (3 ounce) box strawberry gelatin |
1 (3 ounce) box wild strawberry gelatin |
Directions:
1. In a large bowl, add rhubarb and sugar; stir to coat evenly.
2. Cover bowl, and place in the refrigerator overnight.
3. The next morning, place rhubarb mixture and strawberries in a large kettle.
4. Bring mixture to a boil over medium heat.
5. Lower heat just abit, and gently boil for 15 minutes (stirring constantly).
6. Add the crushed pineapple, and cook for an additional 5 minutes more.
7. Turn off stove.
8. Add the boxes of dry gelatin, and mix well.
9. Transfer to sterilized glass jars, and cover with lids.
10. Cool to room temperature before storing in the refrigerator or freezer.
11. Yield: Makes 7-1/2 cups preserves.
12. If using store bought frozen strawberries, you may want to decrease the amount of sugar to 3-1/2 cups.
13. I used strawberries which I prepared myself. They're not as sweet as the store bought, so the 4 cups of sugar was the right amount to add to this recipe.
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