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Rhubarb Strawberry Jam
SUBMITTED BY:
SALLY 888
PHOTO BY:
WeirdAuntMartha
"This rhubarb strawberry jam recipe is our favorite and so easy to make."
RECIPE RATING:
Read Reviews
(64)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
12 Min
READY IN
8 Hrs 42 Min
Original recipe yield 3 cups
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
5 cups chopped fresh rhubarb
3 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
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DIRECTIONS
In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.
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REVIEWS
Reviewed on Jun. 14, 2006 by
Allie
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Allie
Jun. 14, 2006
This recipe came out really good, but REALLY sweet! Instead of boiling the jam for 12 minutes on low heat, I boiled it for about 5 minutes on high heat. Boiling the jam on high heat ensures that it will jell properly and kills bacteria more effectively than on low heat. Also, I decided to process the jam instead of just refrigerate or freeze. I ladled the hot jam into hot, sterilized jars, and placed then in a boiling water bath canner and processed for 10 minutes. All the jars sealed nicely. Thanks for the recipe, I can't wait to try other flavors of jello!
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32 users found this review helpful
This recipe came out really good, but REALLY sweet! Instead of boiling the jam for 12 minutes...
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Reviewed on May 25, 2005 by LOVESTOBAKE3
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LOVESTOBAKE3
May 25, 2005
I have a question. The recipe doesn't say how long the jars will last. Could you freeze it for longer storage? Thanks.
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26 users found this review helpful
I have a question. The recipe doesn't say how long the jars will last. Could you freeze it for...
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Reviewed on Aug. 30, 2006 by PAMKAY
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PAMKAY
Aug. 30, 2006
We LOVE this jam and have been making it non-stop since I found the recipe. (We have lots of rhubarb to use up...) Fresh or frozen rhubarb both work well. To cut back on the sweetness a bit, I increase the rhubarb to 6 cups and reduce the sugar to 2-1/2 cups. Great stuff!
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23 users found this review helpful
We LOVE this jam and have been making it non-stop since I found the recipe. (We have lots of...
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Reviewed on Jul. 9, 2007 by
Wendy B.
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Wendy B.
Jul. 9, 2007
okay-very sweet. 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.
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18 users found this review helpful
okay-very sweet. Also, if you get the jam hot enough, you can just put it in your jelly jar,...
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Reviewed on Jun. 9, 2005 by
WeirdAuntMartha
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WeirdAuntMartha
Jun. 9, 2005
Previously, I had made a recipe that was almost identical to this, except that it called for a package of frozen strawberries. When I came across this recipe, I thought I'd try it as is, but I had 2 pounds of strawberries in my refrigerator. I chopped up one pound of strawberries and added them to the pot during the cooking stage. What a difference! It turned out really well. I just finished making my second batch in less than a week. I expect to make much more of this this summer (of course, I end up giving quite a bit away). My only tip is to cook the mixture until the rhubarb is soft (I don't even pay attention to cooking times).
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13 users found this review helpful
Previously, I had made a recipe that was almost identical to this, except that it called for a...
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Reviewed on May 28, 2007 by JLATANAY
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JLATANAY
May 28, 2007
I took advice of another & used food processor as I didn't want to wait overnight. I was going to use all Splenda but only had 2 cups on hand so added 1 c sugar. Also used Sugar Free Strawberry Gelatin. End result was delicious. Going to try all Splenda next time. Thanks for this very easy tasty recipe. I love simple.
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11 users found this review helpful
I took advice of another & used food processor as I didn't want to wait overnight. I was...
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Reviewed on Jun. 3, 2006 by
Trumpet Mom
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Trumpet Mom
Jun. 3, 2006
Just great! I doubled the recipe and did half rhubarb and half strawberries. Got about 6 pint ball jars of jam. This one is a keeper!!
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8 users found this review helpful
Just great! I doubled the recipe and did half rhubarb and half strawberries. Got about 6...
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Reviewed on May 29, 2008 by SNICKERS83
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SNICKERS83
May 29, 2008
Very good recipe!!! I doubled the recipe and cut the sugar down to 5 c. total. I did process the jam in a hot bath. This recipe doubled makes 12 eight oz. jelly jars.
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7 users found this review helpful
Very good recipe!!! I doubled the recipe and cut the sugar down to 5 c. total. I did process...
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Reviewed on May 16, 2007 by
anna
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anna
May 16, 2007
this is a fantastic recipe! i found wild strawberry jello which added a nice little kick to the jam. i've never had rhubarb before and found myself loving it! great recipe! oh yeah, i also substituted the sugar with splenda which great results.
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7 users found this review helpful
this is a fantastic recipe! i found wild strawberry jello which added a nice little kick to...