Strawberry-Rhubarb Jam(Mrs. Bertha Cadwalader)
A vibrant and sweet-tart jam combining strawberries, rhubarb, pineapple, and Jell-O, perfect for spreading on toast or serving with breakfast, appealing to fruit lovers and those seeking a homemade preserve.
Ingredients
Instructions
- Cook the rhubarb with a little water for 5 minutes, then drain.
- Add the sugar; boil this for 15 minutes.
- Add the dry strawberry Jell-O, then the crushed pineapple with juice.
- Cook for about 5 minutes.
- Put the jam into jelly jars.
Tips & Substitutions
For a twist, consider adding a splash of lemon juice or zest to brighten the flavors. If rhubarb is hard to find, you can substitute with equal parts of tart apple or even fresh berries. Ensure to drain the rhubarb well after cooking to avoid excess moisture, which can affect the jam's consistency. This recipe is also versatile enough to incorporate spices like cinnamon or ginger for added depth.
Serving Suggestions
This strawberry-rhubarb jam is perfect spread on toast, scones, or pancakes. It pairs beautifully with creamy cheeses or as a topping on vanilla yogurt. For a delightful dessert, serve it alongside shortcakes or ice cream. It also complements savory dishes like grilled meats, making it a versatile addition to your meal table.
Storage & Reheating
Store the strawberry-rhubarb jam in sterilized jelly jars with tight-fitting lids. Keep the jars in the refrigerator where it can last for up to three weeks. For longer storage, consider canning the jam using a water bath method. If using frozen jars, allow them to thaw in the refrigerator before using, and consume within a week after opening.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry-Rhubarb Jam(Mrs. Bertha Cadwalader) contains roughly 1656 calories, with 2g protein, 427g carbohydrates, and 1g fat. It is an excellent source of calcium (36% of the Daily Value), vitamin C (34% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of iron and potassium. It also contributes 8g 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 fresh strawberries instead of Jell-O?
Yes, you can substitute fresh strawberries for the Jell-O by pureeing about 2 cups of fresh strawberries and adding them to the mix. However, you will need to adjust the sugar and pectin content to ensure the jam sets properly.
How can I make this jam less sweet?
To reduce the sweetness, you can cut the sugar by a third and add a bit of lemon juice for acidity, which will balance the flavors. Keep in mind this may affect the texture and shelf-life of the jam, so enjoy it fresh.
Is this jam suitable for canning?
Yes, this jam can be canned. Follow proper canning techniques, ensuring sterilized jars and a water bath process to seal them. This will allow the jam to be stored for up to a year in a cool, dark place.
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).