Rhubarb Strawberry Jam
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
5 cups chopped fresh rhubarb 2 cups white sugar 1 (3 ounce) package strawberry flavored gelatin
1. In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
*You can put this into a food processor before boiling if you want it broken down more or use a potato masher while boiling
2. Bring the rhubarb and sugar to a boil over medium-high heat. Boil, stirring constantly, for 5 minutes on medium-high heat. (You can also take a potato masher and mash the rhubarb to break it up more at this time) Remove from heat, and stir in dry gelatin mix very well. Transfer to sterile jars, and refrigerate.
3. Also, if you get the jam hot enough, you can just put it in your jelly jar, screw on the cap,turn it upside down, and cover it with a towel and it will seal so you can store it in the cabinet.
Number of Servings: 48
Recipe submitted by SparkPeople user KSIGMA1222.
*You can put this into a food processor before boiling if you want it broken down more or use a potato masher while boiling
2. Bring the rhubarb and sugar to a boil over medium-high heat. Boil, stirring constantly, for 5 minutes on medium-high heat. (You can also take a potato masher and mash the rhubarb to break it up more at this time) Remove from heat, and stir in dry gelatin mix very well. Transfer to sterile jars, and refrigerate.
3. Also, if you get the jam hot enough, you can just put it in your jelly jar, screw on the cap,turn it upside down, and cover it with a towel and it will seal so you can store it in the cabinet.
Number of Servings: 48
Recipe submitted by SparkPeople user KSIGMA1222.
Nutritional Info Amount Per Serving
- Calories: 41.9
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 8.9 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 0.2 g
- Protein: 0.3 g
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