Recipe
Side Dish
Strawberry Rhubarb Jam
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. rhubarb, chopped in small pieces | ||
| 4 c. sugar | ||
| 1 c. fresh or frozen strawberries | ||
| 1 (3 oz) pkg strawberry gelatin |
Directions
- Combine rhubarb, sugar and strawberries in a heavy saucepan. Cook over medium heat until sugar is dissolved. Bring to a boil, stirring occasionally. Boil 15 minutes.
- Remove pan from heat. Stir in gelatin.
- Ladle hot jam into hot, sterilized jars, leaving 1/4-inch headspace. Process for 10 minutes in a boiling-water canner. Adjust two-piece canning caps.