Strawberry Rhubarb Preserves Recipe #235087
Frozen strawberries, fresh rhubarb, crushed pineapple, strawberry gelatin and wild strawberry gelatin, make up this wonderful tasting jam.
1 hour | 15 min prep
3 3/4 pints
- 5 cups finely chopped rhubarb
- 4 cups granulated sugar
- 16 ounces frozen strawberries, in liquid (thawed)
- 1 (8 ounce) can crushed pineapple, undrained
- 1 (3 ounce) box strawberry gelatin
- 1 (3 ounce) box wild strawberry gelatin
- In a large bowl, add rhubarb and sugar; stir to coat evenly.
- Cover bowl, and place in the refrigerator overnight.
- The next morning, place rhubarb mixture and strawberries in a large kettle.
- Bring mixture to a boil over medium heat.
- Lower heat just abit, and gently boil for 15 minutes (stirring constantly).
- Add the crushed pineapple, and cook for an additional 5 minutes more.
- Turn off stove.
- Add the boxes of dry gelatin, and mix well.
- Transfer to sterilized glass jars, and cover with lids.
- Cool to room temperature before storing in the refrigerator or freezer.
- Yield: Makes 7-1/2 cups preserves.
- If using store bought frozen strawberries, you may want to decrease the amount of sugar to 3-1/2 cups.
- I used strawberries which I prepared myself. They're not as sweet as the store bought, so the 4 cups of sugar was the right amount to add to this recipe.
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5 stars