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Nutrition Facts

Serving Size 1 500mL jars 360g

Recipe makes 6 500mL jars)

Calories 981
Calories from Fat 3 (0%)
Amount Per Serving %DV
Total Fat 0.3g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 30mg 1%
Potassium 232mg 6%
Total Carbohydrate 253.6g 84%
Dietary Fiber 3.4g 13%
Sugars 236.9g
Protein 0.9g 1%

how is this calculated?

Strawberry Rhubarb Jam

Recipe #107983 | 25 min | 15 min prep | add private note
Dannygirl

By: Dannygirl
Jan 10, 2005

A delicious, sweet jam. You could make this tart by only adding 5 cups sugar, instead of the 7. *If you do use less sugar, you will have less final product.

6 -9 500mL jars (change servings and units)

Ingredients

  • 3 cups strawberries, crushed (can be frresh or frozen)
  • 2 cups rhubarb, sliced (can be fresh or frozen)
  • 7 cups sugar

  • 1 (3 ounce) box fruit pectin

Directions

  1. 1
    Let jars, rims and lids stand in hot water until they are ready to be filled.
  2. 2
    Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
  3. 3
    Stir pectin into fruit.
  4. 4
    Bring to a rolling boil.
  5. 5
    Using a blender wand or hand masher break up the rhubarb.
  6. 6
    Add sugar.
  7. 7
    Return to a full boil and boil 1 minute.
  8. 8
    (It will increase in size.).
  9. 9
    After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
  10. 10
    Put rims and seals on jar and tighten as much as possible.
  11. 11
    Invert jars for 5 minutes then turn upright.
  12. 12
    Let sit for 24 hours before serving.

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Featured Reviews for This Recipe

From: Emschumacher

On Jul 6, 2009

I followed Danny's measurements using the 5 cups of sugar, but changed the method after making my first batch. The first time I followed the instructions exactly even though it went against my years of canning expereince. It didn't set right away (once it had cooled completely), instead took a few days. For the second attempt I first mixed the sugar and fruit. Then brought this up to a full rolling boil and then added the liquid pectin and boiled for one minute then jarred. It set the way I was accustumed and I was able to use it that evening. Thank you for sharing your wondeful recipe with us. I plan on using it every year. My husband said it had the best flavor of any rhubarb jam yet!

0 people found this review helpful

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  • From: misstasty

    On Oct 29, 2006

    this smells amazing when its cooking. Lovely flavours. Thanks for sharing!

    0 people found this review helpful

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  • From: Salesgirl

    On Jun 15, 2007

    Lovely flavor of strawberries but I think the rhubarb flavor was lost. Nice Jam but I'm looking for more rhubarb flavor. Thank you!

    2 people found this review helpful

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    From: Soapy QtrNote

    On Jun 13, 2006

    This is awesome! I made 2 batches over the weekend. The 1st batch I made with the dry pectin because it said "box" and I didn't notice the size until later. The 2nd batch was made with the liquid pectin (3 oz "box"). Both turned out wonderfully though.

    1 person found this review helpful

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  • Read all 6 reviews

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