Homemade Berry Rhubarb Jam
This homemade strawberry rhubarb jam is a freezer recipe made with 4 simple ingredients. It is great for sandwiches, toast, muffins, and more.
Servings 64
Calories 46kcal
Ingredients
- 6 cups fresh rhubarb diced
- 3 cups granulated sugar
- 2 cups chopped strawberries
- 6 ounces powdered strawbery gelatin do not use sugar free
Instructions
- RPlace rhubarb and sugar in a large saucepan and stir to combine. Let sit for 15 minutes, stirring often.
- Place the rhubarb mixture on a burner at medium heat. Bring the mixture to a full boil. Turn the the burner down to medium low heat and continue to cook until rhubarb is soft.
- Combine strawberries with the rhubarb mixture and cook until it begins to thicken, stirring often.
- Remove the hot jam mixture from the heat and stir in the gelatin; set aside to cool, or immediately pack in hot jars. Cool to room temperature. Once jam cools, what you won't be using soon in the freezer.
Nutrition
Serving: 2tablespoon | Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 39mg | Fiber: 1g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
