STRAWBERRY RHUBARB JAM
This will last in the refrigerator for at least 3 weeks and is sooo delicious on a hot from the oven biscuit with butter! If you have rhubarb in your garden you will be appreciative of this easy recipe as an alternative to the classic strawberry-rhubarb pie!
Provided by sassafrasnanc
Categories Fruit
Time 1h5m
Yield 2 1/2 quarts
Number Of Ingredients 5
Steps:
- Cut rhubarb into 1/2 inch pieces. Hull strawberries and cut in half.
- Place rhubarb, strawberries, sugar and lemon juice into a large heavy bottomed saucepan. Let sit for 20 minutes. Add tapioca and let sit another 20 minutes.
- Slowly heat mixture to a simmer and cook at a very low simmer for about 45 minutes, testing for consistency of jelly after a spoonful is refrigerated. (you may need to continue simmering until it reaches this consistency).
- Cool and refrigerate.
Nutrition Facts : Calories 1050.6, Fat 1.1, SaturatedFat 0.1, Sodium 9.7, Carbohydrate 268.6, Fiber 8, Sugar 252.9, Protein 3.2
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