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My review
Rhubarb Strawberry Jam
7
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 115Original recipe yields 24 servings (3 cups)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 222260 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!!