A perfectly proportioned blend of rhubarb softened with strawberry. Contains less sugar than a lot of jam recipes.
Wash and slice the rhubarb, then place it in a Dutch oven with 1/2 cup water. Cook 5 minutes, then add the strawberries which have been crushed or chopped. Add the butter (to reduce foaming) and the pectin crystals to fruit. Stir and heat to boiling. Add sugar all at once and return to boiling. Once it’s back to a boil, add Jello mix and boil everything together for 1 minute.
Ladle into warm sterilized jars. Seal tightly and process in a water bath for 15 minutes. Remove and allow to cool undisturbed for 24 hours. Store sealed jars on the shelf for up up to a year or more.
Makes about 16 cups jam.
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This sounded most like the ingredients on the back of the rhubarb-strawberry jam from Tastefully Simple…so I tried it! Very good!!! I have never canned, so didn’t really know what a warm bath was. Instead I turned them upside down for 20 minutes and then right side up for 24 hours (as suggested in another recipe I looked at)…they all sealed perfectly!!
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