How to Make Strawberry Rhubarb Jam

Crushed fresh strawberries can also be added to the rhubarb mixture.

Strawberry rhubarb jam is a sweet, tangy addition to toast, bagels and biscuits, and it can easily be made at home. Making and canning your own jam may sound complicated, but it can be done without special tools. For food safety, be sure you use brand-new cans and lids and store the jam in the refrigerator rather than the pantry.

Things You'll Need

• 5 cups fresh rhubarb, cut in chunks
• 1 can crushed pineapple, 16 oz.
• 5 cups granulated sugar
• 6 ozs. powdered strawberry gelatin mix
• 5 glass canning jars with lids

Instructions

1. Cut the rhubarb into 1-inch pieces. Heat the canning jars by running them through the dishwasher or by washing them with soapy water and then soaking them in boiling water for 10 minutes. Place the canning jar lids in a bowl of hot — but not boiling — water.

2. Mix the rhubarb pieces, crushed pineapple (including the juice) and 5 cups of white sugar in a large saucepan. Bring to a boil and cook the mixture until the rhubarb is soft, about 10 to 12 minutes.

3. Once the rhubarb is soft, stir in the gelatin powder until it dissolves.

4. Spoon the jam mixture into the hot pint jars, leaving 1/4 inch of space between the jam and the rim of the jar. Wet a clean paper towel with hot water and clean off any spilled jam from the mouth of the jar. Place the lids on the jars and refrigerate.

Tips & Warnings

• Other gelatin flavors can be used to make different flavors of jam. For example, you could mix one 3-oz. package of strawberry gelatin with one 3oz. package of another berry flavor.

References

• PickYourOwn.org: How to Make Strawberry-Rhubarb Jam
• AllRecipes.com: Rhubarb Strawberry Jam Recipe