Strawberry Rhubarb Preserves

Name: Strawberry Rhubarb Preserves
Yield: 7-1/2 cups of preserves
Cuisine: American
Ingredients: 5 cups finely chopped rhubarb; 4 cups granulated sugar; 16 oz. frozen sweetened strawberries, in liquid (thawed); 1 (8 oz.) can crushed pineapple, undrained; 1 (3 oz.) box strawberry jell-o gelatin; 1 (3 oz.) box wild strawberry jell-o gelatin

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By Cindi Bauer
@DomesticGoddess

Frozen sweetened strawberries, fresh rhubarb, canned crushed pineapple, strawberry gelatin and wild strawberry gelatin, make up this wonderful tasting jam

Rating:

★★★★★ 1 vote5

Comments:

11 Comments

Serves:

7-1/2 cups of preserves

Method:

Stove Top

Ingredients

5 cups

finely chopped rhubarb
4 cups

granulated sugar
16 oz.

frozen sweetened strawberries, in liquid (thawed)
1 (8 oz.)

can crushed pineapple, undrained
1 (3 oz.)

box strawberry jell-o gelatin
1 (3 oz.)

box wild strawberry jell-o gelatin
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How to Make Strawberry Rhubarb Preserves

Step-by-Step

In a large bowl, add the rhubarb and sugar; stir to coat evenly.
Cover the bowl, and place it in the refrigerator overnight.
The next morning, place the rhubarb mixture and the strawberries, in a large kettle.
Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
Add the crushed pineapple, and cook for an additional 5 minutes.
Turn off the stove, add the boxes of dry gelatin powder, and mix well.
Transfer the jam to the sterilized glass jars, and cover the jars with the lids.
Cool the jam to room temperature, before storing it in the refrigerator or freezer.
Note: If using store bought frozen sweetened strawberries, you may want to decrease the amount of sugar to 3-1/2 cups. I however, used strawberries which I prepared myself and had froze them. They're not as sweet as the store bought, so the 4 cups of sugar I added, was the right amount to add to this recipe.