Strawberry & Rhubarb Jam
Strawberry and Rhubarb Jam recipe
Yield
48 servingsPrep
30 minCook
15 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
strawberries
fresh or frozen |
*
|
| 1 | each |
oranges
|
|
| 1 | cup |
rhubarb
fresh or frozen, cut in 1/2 inch pieces |
*
|
| 4 | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
strawberries
fresh or frozen |
*
|
| 1 | each |
oranges
|
|
| 237 | ml |
rhubarb
fresh or frozen, cut in 1/2 inch pieces |
*
|
| 946 | ml |
sugar
|
|
Directions
Wash, hull and drain berries.
Measure slightly crushed berries.
Cut unpeeled orange into quarters.
Remove seeds. Chop or finely grind.
Mix all ingredients in a large heavy bottomed saucepan.
Bring to a boil over high heat.
Stir, boiling hard, until thick, about 12 to 15 minutes.
Remove from heat. Skim off foam and stir for 5 minutes.
Ladle into hot sterilized jars and seal.
