Best Strawberry Rhubarb Jam Recipes

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STRAWBERRY-RHUBARB JAM



Strawberry-Rhubarb Jam image

I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.

Provided by Carla Bruss

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h40m

Yield 192

Number Of Ingredients 7

4 ¼ cups diced rhubarb
4 ¼ cups sliced fresh strawberries
2 tablespoons lemon juice
2 (1.75 ounce) packages powdered fruit pectin
½ teaspoon butter
10 cups white sugar
12 half-pint canning jars with lids and rings

Steps:

  • Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.8 g, Fiber 0.1 g, Sodium 0.2 mg, Sugar 10.6 g

STRAWBERRY RHUBARB JAM (LIQUID CERTO)



Strawberry Rhubarb Jam (Liquid Certo) image

I'm posting this so I'll have it available whenever I need it. I figure I'm not the only one to lose the directions that come in the pectin box, so I thought I'd make it public. This makes a nice sweet/tart jam with a beautiful rich pink/red color. If you use a food processor to chop your strawberries, don't puree them, just chop them. To prepare jars--wash them in hot soapy water and rinse with warm water. To prepare flat lids, bring a small amount of water to a boil and remove from the heat. Place the lids in the boiling water and let sit until you are ready to use them. I use the inversion method to seal my jars (place them upside down for 10 minutes once the lids are on instead of canning) but that method is NOT RECOMMENDED by the USDA.

Provided by Mommy2two

Categories     Strawberry

Time 35m

Yield 8 cups

Number Of Ingredients 6

2 pints strawberries
1 lb rhubarb
6 1/2 cups sugar
1 (3 ounce) envelope liquid Certo
1/2 cup water
1/2 teaspoon butter (optional)

Steps:

  • Prepare your jars and lids for canning. This recipe makes approximately 8 cups.
  • Remove the stems from the strawberries, and crush to 2 1/4 cups. You can crush with a potato masher, food processer, or my favorite way, by hand.
  • Chop rhubarb (you'll need it to measure 1 3/4 cups), place in saucepan with 1/2 cup water, bring to boil and boil about 2 minutes, or until rhubarb is soft.
  • In a large (6- or 8-quart) pot, combine the strawberries, drained rhubarb, sugar, and butter if using and bring to a full rolling boil over high heat.
  • Add the pectin and bring back to a boil. Boil for one minute and then remove from the heat.
  • Skim off any foam (if you used the butter, there may not be any foam) and pour into your prepared jars leaving 1/8 inch headspace.
  • Wipe jar rims and threads, cover with two piece lids, screw bands on and boil in a canner for 10 minutes.
  • Remove jars from canner and allow to sit overnight. Check the seal, if any jars did not seal, place in the fridge and use immediately. Store properly sealed jars up to one year in a cool dry place.

STRAWBERRY-RHUBARB JAM



Strawberry-Rhubarb Jam image

Strawberries and rhubarb are a quintessential spring pairing and making jam with them is a wonderful way to preserve some of their bright flavor long after the season is over. In this recipe, we've bumped up the tart rhubarb to help balance the sweetness of the strawberries and sugar. We've also suggested ways to boost the flavor with simple mix-ins. This jam makes a delicious topping for ice cream or yogurt, or a simple and elegant way to fill a cake in place of frosting.

Provided by Food Network Kitchen

Categories     condiment

Time 1h45m

Yield 3 1/2 cups

Number Of Ingredients 5

5 cups chopped rhubarb (about ten 12-inch stalks)
3 cups quartered hulled strawberries (about 1 pound)
2 1/2 cups sugar
Zest of 1 lemon plus 2 tablespoons lemon juice
Kosher salt

Steps:

  • Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
  • Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.

FLAVORFUL STRAWBERRY-RHUBARB JAM



Flavorful Strawberry-Rhubarb Jam image

I consider this sweet flavorful jam summer in a jar! The fruity concoction is simply scrumptious spread on sandwiches, toast, English muffins and more. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Time 15m

Yield about 6 pints.

Number Of Ingredients 5

4 cups fresh strawberries, crushed
2 cups chopped fresh rhubarb
1/4 cup bottled lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
5-1/2 cups sugar

Steps:

  • In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.

PECTIN-FREE STRAWBERRY RHUBARB JAM



Pectin-Free Strawberry Rhubarb Jam image

A sweet, tart, simple-to-make taste of summer that can be enjoyed year-round...with no added pectin.

Provided by yankeeinthesouth

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT45m

Yield 60

Number Of Ingredients 5

4 ½ cups rhubarb, cut into 1/2-inch pieces
6 cups white sugar
¼ cup lemon juice
4 ½ cups fresh strawberries, halved
20 4-ounce canning jars with lids and rings

Steps:

  • Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil, stirring to dissolve sugar. Set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. A candy thermometer inserted into the middle of the jam, not touching the pot, should read 220 degrees F (105 degrees C).
  • Remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 83.6 calories, Carbohydrate 21.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 20.7 g

30 MINUTES TO HOMEMADE CERTO STRAWBERRY-RHUBARB FREEZER JAM



30 Minutes To Homemade CERTO Strawberry-Rhubarb Freezer Jam image

The recipe calls for 1 3/4 cup FRUIT, with 1 1/4 of that being crushed strawberries and the remaining 1/2 cup rhubarb. I hope you used the full amount, or your jam probably didn't turn out!! A very tasty jam with little time and less effort to prepare.

Provided by Melanie Campbell

Categories     Spreads

Time 1h

Number Of Ingredients 5

1 1/4 c crushed strawberries (buy about 1 pt. fully ripe strawberries)
1/2 c finely chopped rhubarb (buy about 1/2 lb. rhubarb)
4 c sugar, measured into separate bowl
1 pkg certo fruit pectin (comes in a pouch. not package)
1 Tbsp fresh lemon juice

Steps:

  • 1. RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
  • 2. MEASURE crushed strawberries and finely chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
  • 3. MIX pectin and lemon juice in small bowl. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals will remain.)
  • 4. FILL all containers to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

CERTO® STRAWBERRY-RHUBARB JAM



CERTO® Strawberry-Rhubarb Jam image

Fresh strawberries and rhubarb, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.

Provided by My Food and Family

Categories     Home

Time 3h45m

Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 5

4 cups prepared fruit (buy about 1 qt. fully ripe strawberries and 1 lb. fully ripe rhubarb)
1/2 cup water
6-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure 2-1/4 cups prepared strawberries into 6- or 8-qt. saucepot; set aside. Finely chop unpeeled rhubarb. Place in 2-qt. saucepan. Add 1/2 cup water. Bring to boil. Reduce heat; cover and simmer 2 min. or until rhubarb is soft. Measure exactly 1-3/4 cups prepared rhubarb into saucepot with strawberries; mix well.
  • Stir sugar into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water, if necessary. Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g

STRAWBERRY RHUBARB JAM



Strawberry Rhubarb Jam image

This tangy Strawberry Rhubarb Jam recipe is a favorite with my family. They'll put it on almost anything, but especially like it on muffins or buttermilk biscuits. -Deb Kooistra, Kitchener, Ontario

Provided by Taste of Home

Time 30m

Yield 5-1/2 cups.

Number Of Ingredients 5

2-1/2 cups fresh or frozen strawberries, crushed
1-1/2 cups finely diced fresh or frozen rhubarb
2-1/2 cups sugar
1 can (8 ounces) crushed pineapple, undrained
1 package (3 ounces) strawberry gelatin

Steps:

  • In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into refrigerator containers, leaving 1/2-in. headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate for 3-4 weeks.

Nutrition Facts : Calories 57 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

STRAWBERRY RHUBARB JAM



Strawberry Rhubarb Jam image

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.

Provided by Dannygirl

Categories     Strawberry

Time 25m

Yield 6-9 500mL jars

Number Of Ingredients 4

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 liquid fruit pectin

Steps:

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

RHUBARB, STRAWBERRY, RASPBERRY JAM



Rhubarb, Strawberry, Raspberry Jam image

I got the recipe from the Ball Blue Book many, many years ago. It's a truly incredible jam. The strawberries can't be left whole because that's where the pectin is. The skins have to be broken.

Provided by Countrywife

Categories     Jellies

Time 3h30m

Yield 16 pints

Number Of Ingredients 5

4 cups strawberries
4 cups rhubarb
2 cups raspberries
8 cups sugar
1/2 cup water (optional)

Steps:

  • Slice the strawberries and rhubarb if using fresh fruit. Set aside.
  • Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds.
  • Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching.
  • Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently.
  • Ladle into hot canning jars. Cover with hot lids and bands.
  • Process in a water bath for 20 minutes.
  • Remove and allow to cool. Listen for the "pops".

STRAWBERRY-RHUBARB JAM WITH FROZEN YOGURT PARFAIT AND HOMEMADE WALNUT BRITTLE



Strawberry-Rhubarb Jam with Frozen Yogurt Parfait and Homemade Walnut Brittle image

Provided by Nancy Fuller

Categories     dessert

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 15

Frozen Yogurt:
One 35.3-ounce container Greek yogurt
1/2 cup sugar
2 teaspoons cinnamon
1 teaspoon pure vanilla extract
Homemade Walnut Brittle:
1 stick (8 tablespoons) unsalted butter, cubed, plus 2 tablespoons for buttering the baking mat
2 1/2 cups sugar
1/2 cup light corn syrup
3 1/2 cups walnuts
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons salt
To assemble the parfaits:
2 cups strawberry-rhubarb jam

Steps:

  • For the frozen yogurt: Strain the yogurt through a fine-meshed strainer for 2 hours. Put the strained yogurt, the sugar, cinnamon and vanilla extract in a blender and blend until the ingredients are incorporated, about 2 minutes.
  • Transfer the yogurt mixture to an 8-inch square baking dish and freeze until firm, about 1 hour.
  • Meanwhile, make the homemade walnut brittle: Line a baking sheet with a silicone baking mat and grease it liberally with 2 tablespoons of butter.
  • Bring the sugar and corn syrup to a boil in a large saucepan over medium heat, stirring constantly. Attach a candy thermometer to the side of the saucepan and cook until the mixture reaches 240 degrees F, about 6 minutes. Stir in the walnuts and cook until the mixture becomes golden-brown and reaches 300 degrees F, about 5 more minutes.
  • Remove the saucepan from heat, and stir in 1 stick butter, the vanilla extract, baking soda and salt¿the mixture will come to a vigorous bubble, then it will settle. Stir until the butter is fully melted and pour onto the silicone baking mat. Let the brittle cool completely, about 30 minutes. Break apart before serving.
  • To assemble the parfaits: Add a large spoonful of jam to each parfait glass, then a scoop of Frozen Yogurt, and top with a few pieces of Homemade Walnut Brittle.

BALL BLUE BOOK STRAWBERRY RHUBARB JAM



Ball Blue Book Strawberry Rhubarb Jam image

June brings a plethora of rhubarb to Alaska and one can only eat so much pie, crumble/buckle and muffins. My best advise to any newbie to canning and preserving is to purchase either the Kerr or Ball cookbooks. With over a 100 years behind them, the recipes are almost always fail proof. ISBN 0-9727537-0-2 Crack open the...

Provided by Sherry Blizzard

Categories     Other Breakfast

Time 30m

Number Of Ingredients 5

2 c crushed strawberries
2 c chopped rhubarb
1 pkg powdered pectin
1/4 c lemon juice
5 1/2 c sugar

Steps:

  • 1. Sterilize 1/2 pint jars and lids.
  • 2. Combine strawberries, rhubarb, lemon juice and pectin in a large saucepan (it will foam up, so use a large pan.) Bring to a boil.
  • 3. Add sugar, stir to dissolve. Return to a boil and boil hard for 1 minute, stirring all the time.
  • 4. Ladle hot jam into jars leaving 1/4" space at the top. Wipe the rim of the jars with a damp paper towel to remove any jam. Adjust lids and rings (not over tight.)
  • 5. Process 10 minutes in a water bath canner. *A very large stockpot with a tight lid will work just fine if you don't have a canner.

MCP® STRAWBERRY-RHUBARB JAM



MCP® Strawberry-Rhubarb Jam image

Making this strawberry-rhubarb jam only seems complicated. Take one reviewer's word for it-she said she couldn't believe how easy it was to make!

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each.

Number Of Ingredients 6

4-3/4 cups prepared fruit (buy about 1-1/2 qt. fully ripe strawberries and 1-1/4 lb. fully ripe rhubarb)
1 cup water
1/4 cup fresh lemon juice
1 box MCP Pectin
1/2 tsp. butter or margarine
8-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-3/4 cups prepared strawberries into 6- or 8-qt. saucepot. Finely chop unpeeled rhubarb; place in 2-qt. saucepan. Stir in water. Bring to boil. Reduce heat to medium-low; cover and simmer 2 min. or until rhubarb is softened. Measure exactly 3 cups prepared rhubarb into saucepot with strawberries; mix well. Stir in lemon juice.
  • Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g

STRAWBERRY RHUBARB PINEAPPLE JAM



Strawberry Rhubarb Pineapple Jam image

Thanks to Sharon Evans this has become a new favorite.

Provided by Melissa Buchanan-Smith

Categories     Jams & Jellies

Time 1h5m

Number Of Ingredients 5

5 c rhubarb
4 c sugar
1 can(s) crushed pineapple in its juice(20 oz)
1/4 c water
1 pkg strawberry gelatin, 6 oz

Steps:

  • 1. In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat and simmer uncovered 20 minutes or until rhubarb is broken down. Stirring occasionally.
  • 2. Add jello. Cook and stir 10 minutes.
  • 3. Remove from heat, skim off foam if any has accumulated. Ladle into warm jars. May heat in oven at 200 for 5 min. Put lids on. Place in a pot of simmering water for 10 minutes to seal jars.

KITTENCAL'S EASY RHUBARB-STRAWBERRY REFRIGERATOR JAM



Kittencal's Easy Rhubarb-Strawberry Refrigerator Jam image

You may reduce the amount of rhubarb and add in fresh strawberries if desired, try adding in different flavors of gelatin too! Plan ahead the fruit/sugar mixture needs to stand overnight before cooking, if you prefer a sweet jam use the 3 cups sugar... your going to love this jam!

Provided by Kittencalrecipezazz

Categories     Fruit

Time 36m

Yield 20 serving(s)

Number Of Ingredients 3

5 1/2 cups chopped fresh rhubarb (or use half rhubarb and fresh strawberries)
2 3/4-3 cups white sugar
1 (3 ounce) package strawberry gelatin (for the best results use Jello brand gelatin for this)

Steps:

  • In a large saucepan stir together the fresh rhubarb with the sugar; cover with a lid and let stand 24 hours.
  • After the 24 hours bring the rhurbarb and sugar to a boil over medium heat.
  • Reduce heat to low and boil stirring constantly for 12 minutes.
  • Remove from heat and gently stir in the gelatin powder until completely combined.
  • Transfer to sterilized glass jars and refrigerate.

Nutrition Facts : Calories 129.7, Fat 0.1, Sodium 21.4, Carbohydrate 32.9, Fiber 0.6, Sugar 31.5, Protein 0.6

STRAWBERRY, RHUBARB, ORANGE, HONEY JAM



Strawberry, Rhubarb, Orange, Honey Jam image

This is a take on my original Strawberry/Rhubarb jam recipe, and it is one of the most delicious jams I've made so far! The flavors are amazing - strawberry, rhubarb, orange, and honey, with just a little cinnamon. Super easy to make and you won't be disappointed. This recipe makes 8 half pint jars.

Provided by Lisa Clarice

Categories     Low Protein

Time 1h

Yield 8 8 oz jars, 8 serving(s)

Number Of Ingredients 8

4 cups rhubarb (approx. 2 pounds)
4 cups strawberries (approx. 2 pounds)
1/3 cup lemon juice
2 cups honey (room temp)
1/2 cup orange juice
4 teaspoons orange zest
1/4 teaspoon cinnamon
5 1/2 teaspoons pectin

Steps:

  • Dice rhubarb and place in pan with a little water over medium heat and cook until tender.
  • Slice strawberries in quarters and then mash slightly and add to pan with rhubarb.
  • Add lemon juice and bring mixture to a boil. Reduce eat and cook for about 20-30 minutes. Mixture will start to get thick.
  • Add orange juice, zest, and cinnamon to pan and stir together. Continue cooking.
  • In separate bowl, combine honey and pectin. I use sage honey, but clover would be good as well. You want to use a light colored honey.
  • Add honey/pectin to the jam mixture and stir. Cook for about 5 more minutes.
  • Remove from heat and fill jars to 1/4" of top. Recipe makes eight 8oz. jars.
  • Wipe rims clean and screw on 2-piece lids.
  • Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.

Nutrition Facts : Calories 314.7, Fat 0.4, SaturatedFat 0.1, Sodium 13.5, Carbohydrate 83.8, Fiber 3.2, Sugar 75.3, Protein 1.5

STRAWBERRY RHUBARB JAM



Strawberry Rhubarb Jam image

Provided by Food Network

Categories     condiment

Time 22m

Yield 5 to 6 cups

Number Of Ingredients 3

1 quart strawberries, rinsed and hulled
4 cups 1/2-inch-thick slices rhubarb
1/2 to 3/4 cup sugar

Steps:

  • Place the strawberries and rhubarb in a large microwave-able bowl. Sprinkle fruit with sugar and toss evenly. Microwave on high for 10 to 12 minutes.

30 MINUTES TO HOMEMADE CERTO STRAWBERRY-RHUBARB FREEZER JAM



30 Minutes To Homemade CERTO Strawberry-Rhubarb Freezer Jam image

Made with fresh strawberries and rhubarb, lemon juice, sugar and fruit pectin, this easy-to-make jam can be frozen for up to a year.

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield 6 (1-cup) containers or 96 servings, 1 Tbsp. each

Number Of Ingredients 5

1-1/4 cups crushed strawberries (buy about 1 pt. fully ripe strawberries)
1/2 cup finely chopped rhubarb (buy about 1/2 lb. rhubarb)
4 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin
1 Tbsp. fresh lemon juice

Steps:

  • Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
  • Measure crushed strawberries and finely chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
  • Mix pectin and lemon juice in small bowl. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals will remain.)
  • Fill all containers to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 8 g, Protein 0 g

STRAWBERRY-RHUBARB FREEZER JAM



Strawberry-Rhubarb Freezer Jam image

Make and share this Strawberry-Rhubarb Freezer Jam recipe from Food.com.

Provided by t7245vc

Categories     Low Protein

Time P1DT30m

Yield 5 cups, 80 serving(s)

Number Of Ingredients 5

1 cup fresh strawberries
1 cup rhubarb
4 cups sugar, measured into separate bowl
3/4 cup water
1 (1 3/4 ounce) box fruit pectin

Steps:

  • RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
  • STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 1 cup strawberries into large bowl. Cut rhubarb into 2-inch pieces. Finely chop or grind fruit. Measure exactly 1 cup rhubarb. Add to strawberries; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
  • MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute Add to fruit mixture; stir 3 minute or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.).
  • FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Nutrition Facts : Calories 41.6, Sodium 1.4, Carbohydrate 10.8, Fiber 0.1, Sugar 10.1

HOMEMADE STRAWBERRY RHUBARB JAM WITH SPLENDA



Homemade Strawberry Rhubarb Jam With Splenda image

This is the easiest and best jam recipe I have ever had. Whenever I make it, my daughter and I eat it daily until it is gone. Then we think about it daily until I make more. This has been going on for almost 3 years. I had to change the recipe to make it sugar-free, which is why I thought it would be okay to post. (I didn't see any sugar-free recipes) Hope you like it as much as we do!

Provided by aHardDaysNight

Categories     Spring

Time P1DT15m

Yield 40 serving(s)

Number Of Ingredients 3

10 cups rhubarb, cut in small pieces
6 cups Splenda sugar substitute
6 ounces sugar-free strawberry Jell-O gelatin dessert

Steps:

  • combine rhubarb and Splenda and let sit overnight.
  • heat until boiling.
  • continue boiling for 10 minutes.
  • remove from heat.
  • stir in sugar-free Jell-O until dissolved.
  • spoon into jars and let cool.
  • attach lids and store in refrigerator.

Nutrition Facts : Calories 6.4, Fat 0.1, Sodium 1.2, Carbohydrate 1.4, Fiber 0.6, Sugar 0.3, Protein 0.3

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