Rhubarb And Strawberry Jam
A vibrant, sweet-tart jam combining the tanginess of rhubarb with the natural sweetness of strawberries, enhanced by a hint of strawberry Jell-O. Perfect for spreading on toast or serving with scones, it offers a delightful burst of flavors that appeal to fruit lovers and those seeking homemade preserves.
Ingredients
Instructions
- Combine chopped rhubarb and sugar in a bowl and mix.
- Let the mixture set overnight.
- In the morning, bring the mixture to a boil and cook for 8 minutes.
- Add the package of strawberry Jell-O to the boiling mixture.
- Mix well and pour into sterile jars.
- Seal the jars.
Tips & Substitutions
For the best flavor, use fresh rhubarb and ripe strawberries. If you prefer less sweetness, consider reducing the sugar by a cup. You can also experiment with adding a splash of lemon juice for brightness or substituting with a different flavor of Jell-O. Ensure your jars are properly sterilized to prevent spoilage.
Serving Suggestions
This delightful rhubarb and strawberry jam pairs beautifully with toast, scones, or biscuits. It also works well as a topping for yogurt or ice cream. For a twist, try serving it with a side of Betty'S Fruit Dip for a fun dessert spread. Use it in desserts like tarts or as a filling for cakes.
Storage & Reheating
Store the sealed jars of jam in a cool, dark place. Once opened, refrigerate and consume within a few weeks. If you want to keep the jam longer, consider freezing it in airtight containers. To use, simply thaw in the refrigerator and enjoy on toast or as a topping.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb And Strawberry Jam contains roughly 1352 calories, with 2g protein, 348g carbohydrates, and 1g fat. It is an excellent source of calcium (28% of the Daily Value), dietary fiber (21% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but ensure it is completely thawed and drained of excess moisture before combining with sugar. This will help maintain the right consistency in your jam.
How long does this jam last?
When properly sealed and stored in a cool, dark place, sealed jars can last up to a year. Once opened, keep it refrigerated and use within three weeks for the best flavor.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar to suit your taste. Just remember that sugar acts as a preservative in jam, so lowering it too much may affect the shelf life and consistency of the jam.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).