Recipe: Rhubarb Strawberry Freezer Jam
Here's another recipe for jam using your garden's rhubarb and strawberries. This one will last quite a while in the freezer. Your guests will delight in figuring out the special ingredient.
5 cups diced rhubarb
3 cups sugar
1 20-ounce can crushed pineapple, with juice
1 cup diced fresh strawberries
1 6-ounce package strawberry gelatin
Boil slowly the rhubarb, sugar, strawberries and pineapple in a medium saucepan for 20 minutes. Stir every few minutes to prevent sticking and burning. Remove from heat and add gelatin, stirring until completely dissolved. Quickly spoon into small jam jars, wipe edges, and seal. Screw on the sterilized lids and bands on the sterilized jars and tighten. As the jam cools, the lids will pop. Leave out until it's cooled to room temperature. Carefully wash and dry the outside of the jars. Store in freezer. Defrost to serve.
Copyright (c) 2009 V P Lawrence-Williams