Saturday, May 16, 2009

Strawberry-Rhubarb Jam.

I think it is safe to say we finally made it past the wintery drear. Sure, it's a cold, cloudy weekend, but the time has come. It my possession are this season's first stalks of rhubarb from our patch!!

My best suggestion for this cold and blustery day is to get yourself some rhubarb and strawberries and making yourself a few batch of this easy and delicious jam. I promise this is the best strawberry rhubarb jam you will find. I've tried many recipes and finally found a winner in this!!

Strawberry-Rhubarb Jam
(from my little rhubarb book)
4 cups fresh rhubarb, diced
4 cups granulated sugar
1 cup fresh strawberries, cut into small pieces
1 3-ounce packing of strawberry-flavored gelatin dessert mix

Mix rhubarb, sugar, and strawberries in a large saucepan. Bring to a boil, then reduce heat; stir in dry gelatin. Pour jam into freezer containers. Store in the refrigerator 2 weeks or freeze to enjoy all year-round!

Makes about 3 half pints.


Nicole said...

You already have rhubarb?? Wow, mine isn't nearly ready.

Holly. said...

Yes - we picked like ten pounds. No LIE. We took from our own plants and from Gary's Grandma's plants. I've made rhubarb sauces, rhubarb jam, rhubarb tart, and now, this morning, rhubarb muffins. I still have more left! My kitchen is a disaster! (See what you have to look forward to!!)