Ingredients for Rhubarb Strawberry Jam
- 4 cups chopped rhubarb
- Granulated Sugar
- 1 (3 ounce) package strawberry gelatin
- Strawberry Pie Filling
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How to Make Rhubarb Strawberry Jam
- Wash and chop 4 cups of rhubarb into 1/2-inch pieces.
- In a large bowl, combine the chopped rhubarb with 3 cups of granulated sugar. Gently stir to coat the rhubarb evenly.
- Cover the bowl and refrigerate overnight (or for at least 4 hours) to allow the rhubarb to release its juices.
- The next morning, transfer the rhubarb mixture to a large, heavy-bottomed saucepan or kettle.
- Place the saucepan over medium heat, stirring frequently to prevent sticking.
- Bring the mixture to a rolling boil, stirring constantly. This usually takes about 10-15 minutes.
- Reduce the heat to medium-low and continue to cook for 12 minutes, stirring frequently, until the jam begins to thicken slightly.
- Remove from heat and stir in 1 (3 ounce) package of strawberry gelatin.
- Continue stirring for 1 minute until the gelatin is fully dissolved.
- Add 1 (15 ounce) can of strawberry pie filling. Stir until thoroughly combined.
- Return the saucepan to medium heat and bring the mixture back to a rolling boil, stirring constantly.
- Boil for 1 minute, stirring continuously, to ensure proper setting.
- Remove from heat. Ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean, apply lids and rings, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for specifics).
- Allow the jars to cool completely. You should hear a ‘pop’ sound as the jars seal. Check for seals before storing.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
953g
Fat
0g
Carbs
82g
