Ingredients for Strawberry Rhubarb Preserves
- Rhubarb
- Granulated Sugar
- 2 cups frozen sweetened strawberries
- 1 cup crushed pineapple (in juice)
- 1 (3-ounce) package strawberry gelatin
- 1 (3-ounce) package wild strawberry gelatin
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How to Make Strawberry Rhubarb Preserves
- Combine 2 cups frozen sweetened strawberries, 2 cups chopped fresh rhubarb, 1 cup crushed pineapple (in juice), 1 (3-ounce) package strawberry gelatin, and 1 (3-ounce) package wild strawberry gelatin in a large saucepan.
- Stir in 1 ½ cups of sugar and ½ cup water.
- Bring mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar and gelatin.
- Reduce heat to low and simmer for 45 minutes, stirring frequently to prevent sticking and ensure even cooking. The jam will thicken as it simmers.
- Remove from heat and skim off any foam that has formed on the surface.
- Ladle the hot preserves into sterilized jars, leaving ½-inch headspace.
- Wipe the rims of the jars clean, place lids and rings on tightly, and process in a boiling water bath for 10 minutes.
- Remove jars from the canner and let cool completely. You should hear a 'pop' sound as the jars seal. Check the seals to ensure they are airtight.
- Store sealed jars in a cool, dark place. Enjoy your homemade Strawberry Rhubarb Preserves!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
71g
Fat
0g
Carbs
6g
