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Friday, June 08, 2007

Rhubarb Strawberry Jam

"This rhubarb strawberry jam recipe is our favorite and so easy to make."

INGREDIENTS
5 cups chopped fresh rhubarb
3 cups white sugar
1 (3 ounce) package strawberry flavored gelatin

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-medium heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

Notes: 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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