Tuesday, May 15, 2012

strawberry-rhubarb jam

...or jelly as we always called it. Technically though, I think it is considered jam since it has pieces of fruit in it. Anyway, whatever it is, it's YUMMY. This is my mom's recipe, and for as long as I can remember there has always been multiple jars of this in the freezer, a staple at our house. If we used the last of the jar in the fridge, it was just a given to go grab another jar from the freezer. It's super-duper easy to make too, which is always a bonus in my book!

Strawberry Rhubarb Jam

Makes 3 pints or 6 half-pints

4 c. rhubarb
2 3/4 c. sugar
1 sm. box frozen sliced strawberries
1 3oz box strawberry jell-o

Mix sugar and rhubarb, let sit until sugar dissolves, usually a couple hours. Stirring occasionally helps this process along. Bring to a boil. Boil for 15 minutes, stirring often. If a lot of green foam forms on top, skim it off. Add strawberries and boil another minute or so. Remove from heat and stir in jell-o. Pour into jars and freeze. 

- No need to let them cool off or anything, the jars can go straight into the freezer.
- If doubling the recipe, use 3 boxes of jell-o.
- Can also use this same recipe with frozen raspberries and raspberry jell-o.

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