Description
This homemade Rhubarb and Strawberry Jam combines tart rhubarb and sweet strawberry gelatin to create a perfectly balanced, fruity spread. The jam is simmered gently on the stovetop, then preserved in sterilized jars, making it ideal for breakfast toast, desserts, or gifting.
Ingredients
Scale
Jam Ingredients
- 4 cups chopped rhubarb
- 3 cups white sugar
- 1 (3 ounce) package strawberry flavored gelatin mix
- 1/4 cup water
Instructions
- Combine Rhubarb and Sugar: In a large saucepan, combine the chopped rhubarb and sugar. Let the mixture sit for about 10 minutes to allow the rhubarb to release its juices.
- Bring to Boil: Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking.
- Simmer Rhubarb: Reduce the heat to low and let it simmer for 10-15 minutes, or until the rhubarb becomes tender and begins to break down.
- Dissolve Gelatin: While the rhubarb simmers, dissolve the strawberry gelatin mix in 1/4 cup of water in a small bowl until fully dissolved.
- Incorporate Gelatin: Stir the dissolved gelatin into the rhubarb mixture, then increase the heat to medium-high and bring the jam back to a rolling boil for 1 minute, stirring constantly to ensure thorough mixing.
- Remove Foam and Jar: Remove the saucepan from heat and skim off any foam from the surface. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace at the top.
- Seal the Jars: Wipe the rims of the jars with a damp cloth to remove any residue, place sterilized lids on top, and tighten the bands until fingertip tight.
- Process Jars: Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
- Cool and Check Seals: Let the jars cool completely, then check the seals by pressing the center of each lid; lids that do not flex up and down are properly sealed.
- Store: Store the sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and use within 3 weeks.
Notes
- Ensure jars and lids are properly sterilized before filling to prevent spoilage.
- Use fresh rhubarb and avoid woody stalks for best texture.
- Adjust sugar slightly if you prefer a less sweet jam, but sugar also aids preservation.
- If you do not have a boiling water bath canner, a large pot with a rack and enough water to cover jars can be used.
- Once opened, keep refrigerated and consume within 3 weeks for freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: American
