Ingredients for Kittencal's Easy Rhubarb Strawberry Refrigerator Jam
- 4 cups chopped fresh rhubarb
- White Sugar
- Strawberry Gelatin
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How to Make Kittencal's Easy Rhubarb Strawberry Refrigerator Jam
- In a large saucepan, combine 4 cups chopped rhubarb, 3 cups granulated sugar (or 2 cups for a less sweet jam), and 2 cups sliced fresh strawberries.
- Gently stir to coat the fruit with sugar. Cover and refrigerate for at least 12 hours, or preferably overnight, to allow the fruit to macerate and release its juices.
- After macerating, bring the rhubarb, strawberry, and sugar mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking.
- Reduce heat to low and simmer gently, stirring constantly, for 12 minutes. The mixture should thicken slightly.
- Remove from heat and stir in 1 package (3 oz) of your favorite flavored gelatin powder until completely dissolved. (Optional: For a smoother jam, whisk the gelatin with a couple of tablespoons of the hot jam before adding it to the rest).
- Carefully pour the hot jam into sterilized glass jars, leaving about ½ inch of headspace. Allow to cool completely at room temperature, then refrigerate for at least 2 hours before serving. Store in the refrigerator for up to 3 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
125g
Fat
0g
Carbs
10g