STRAWBERRY RHUBARB PRESERVES

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Strawberry Rhubarb Preserves image

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

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

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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