Friday, June 27, 2008

Strawberry-Rhubarb Jam

I'm not usually a jam person. This recipe changed my mind. The blend of sweet strawberry with tangy rhubarb is a perfect blend. And, because it is made with jello instead of pectin, you can adjust the sugar according to your tastes.

Strawberry-Rhubarb Jam
4 cups cut ruhbarb
1 cup crushed pineapple
1 cup sliced strawberries
3 1/2 cups sugar
Boil about 15 minutes or until rhubarb is tender. Set off stove. Smash with potatoe masher or blend in blender. Add 1 (3 oz) package strawberry jello. Seal in Jars.
(If you like your jam a little more tangy, use 5 cups rhubarb and omit the strawberries .)


Sherri said...

oooo,i'm going to try this!

Jenn said...

this was so great in that little cake, we gobbled it right up! Thanks for posting the recipe!!