STRAWBERRY RHUBARB PRESERVES
Frozen sweetened strawberries, fresh rhubarb, canned crushed pineapple, strawberry gelatin and wild strawberry gelatin, make up this wonderful tasting jam
Provided by Cindi M Bauer
Categories Jams & Jellies
Number Of Ingredients 6
Steps:
- 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 and the strawberries, in a large kettle.
- 4. Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
- 5. Add the crushed pineapple, and cook for an additional 5 minutes.
- 6. Turn off the stove, add the boxes of dry gelatin powder, and mix well.
- 7. Transfer the jam to the sterilized glass jars, and cover the jars with the lids.
- 8. Cool the jam to room temperature, before storing it in the refrigerator or freezer.
- 9. 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.
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