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My review
Rhubarb Strawberry Jam
SALLY 888
"This rhubarb strawberry jam recipe is our favorite and so easy to make."
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Ingredients
8 h 42 m servings 115 calsOriginal recipe yields 24 servings (3 cups)
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Directions
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Prep
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Cook
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Ready In
- In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
- Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.
Nutrition Facts
Per Serving: 115 calories; 0.1 g fat; 29.2 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 15 mg sodium. Full nutrition
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Reviews
Read all reviews 215250 Ratings
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Most helpful positive review
6/14/2006
This recipe came out really good, but REALLY sweet! Instead of boiling the jam for 12 minutes on low heat, I boiled it for about 5 minutes on high heat. Boiling the jam on high heat ensures th...
Most helpful critical review
6/19/2009
The recipe as stated is not very good unless you like the taste of 'jello' in your jam., I prefer the taste of real fruit, so I made some changes, and it turned out delicious. I used 1/2 pkg fru...
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6/14/2006
This recipe came out really good, but REALLY sweet! Instead of boiling the jam for 12 minutes on low heat, I boiled it for about 5 minutes on high heat. Boiling the jam on high heat ensures th...
8/30/2006
We LOVE this jam and have been making it non-stop since I found the recipe. (We have lots of rhubarb to use up...) Fresh or frozen rhubarb both work well. To cut back on the sweetness a bit, ...
6/9/2005
Previously, I had made a recipe that was almost identical to this, except that it called for a package of frozen strawberries. When I came across this recipe, I thought I'd try it as is, but I h...
5/25/2005
I have a question. The recipe doesn't say how long the jars will last. Could you freeze it for longer storage? Thanks.
7/9/2007
okay-very sweet. Also, if you get the jam hot enough, you can just put it in your jelly jar, screw on the cap,turn it upside down, and cover it with a towel and it will seal so you can store it...
5/28/2007
I took advice of another & used food processor as I didn't want to wait overnight. I was going to use all Splenda but only had 2 cups on hand so added 1 c sugar. Also used Sugar Free Strawberry...
5/29/2008
Very good recipe!!! I doubled the recipe and cut the sugar down to 5 c. total. I did process the jam in a hot bath. This recipe doubled makes 12 eight oz. jelly jars.
6/19/2009
The recipe as stated is not very good unless you like the taste of 'jello' in your jam., I prefer the taste of real fruit, so I made some changes, and it turned out delicious. I used 1/2 pkg fru...
6/3/2006
Just great! I doubled the recipe and did half rhubarb and half strawberries. Got about 6 pint ball jars of jam. This one is a keeper!!