Today I’m sharing another rhubarb jam – Rhubarb Jam with Strawberry! I have made several kinds of rhubarb jam for Plenty Sweet Life, all using Grandma’s recipe and optional suggestions for different flavors, and this is the last suggestion she had on her recipe card. I had already made a recipe for Rhubarb Jam that was in one of her old church cookbooks, but then I found a similar recipe written out by her, and on the card she had also written some other flavors to use in that Rhubarb Jam – Rhubarb Jam with Blueberry, Rhubarb Jam with Apricot, and Rhubarb Jam with Strawberry. As I’ve mentioned before in some earlier rhubarb recipe posts, I had a meager rhubarb crop this year, so my daughter took pity on me and brought me some. Along with a bit more of my own, I was able to scrape together just enough rhubarb to make this batch of jam. Actually, it could have used one more cup. Oh well, sometimes you just have to make do – and I did.
Here is the recipe as I made it:
Rhubarb Jam with Strawberry
Let stand awhile to give juice (I let it stand in the refrigerator overnight):
5 cups rhubarb, chopped
3 cups sugar
Cook about 20 minutes.
Remove from heat and add:
1 small package Strawberry Jello
1 can strawberry pie filling
Pour into jars.
Store in refrigerator.
Chopped rhubarb and sugar – that’s jam for ya!
Cover with plastic wrap and into the frig overnight – or just let it sit a few hours. We want a bit of juice for the jam.
Next morning, cook the rhubarb and sugar for 20 minutes, until the rhubarb is tender.
Next, in goes the Strawberry Jello and the strawberry pie filling. The strawberries looked so big, I thought the strawberry flavor might overtake the rhubarb – it didn’t. When I tasted it, I could still definitely still get both flavors.
The easiest way to get the jam into the jars without too much mess – a canning funnel. It’s not expensive, and it works great!
I got 1 pint and 4 half pints from this batch. There was a bit leftover for us to have on our toast for breakfast the next morning.
At the very least, you have a delicious treat to put on scones, muffins, toast, ice cream, cake, oatmeal, yogurt . . . I guess I’d better stop there. Just so you know – it also makes a very nice hostess gift. Or housewarming gift, or birthday gift, or wedding shower gift, or thank you gift . . . ok, ok, I’ll stop.
Rhubarb jam is one of my favorites, and this recipe is just so ridiculously easy. It’s nice to have this in the frig whenever you want it – but first make sure you have enough rhubarb to make it! Even if someone you know brings you rhubarb out of the goodness of their heart, you should make this jam. Seriously. Make a batch of this delicious Rhubarb Jam with Strawberry, and it will be your favorite, too!