rhubarb strawberry jam

a recipe by
Cindi M Bauer
Marshfield, WI

Rhubarb, sugar, strawberry gelatin, and canned strawberry pie filling; make up this wonderful tasting jam.

serves 4 pints
method Stove Top

Ingredients For rhubarb strawberry jam

  • 6 cups
    sliced rhubarb, cut into 1/2 inch pieces
  • 4 cups
    granulated sugar
  • 1 (6 oz.)
    box strawberry gelatin
  • 1 (21 oz.)
    can strawberry pie filling

How To Make rhubarb strawberry jam

  • 1
    In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  • 2
    Cover the bowl, and place it in the refrigerator overnight.
  • 3
    The next morning, place the rhubarb mixture in a large kettle.
  • 4
    Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
  • 5
    Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.
  • 6
    Add the can of pie filling, and stir thoroughly until mixed through.
  • 7
    Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
  • 8
    Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
  • 9
    Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
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