Strawberry Rhubarb Preserves

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 5 cups finely chopped rhubarb
• 4 cups granulated sugar
• 16 ounces frozen strawberries, in liquid (thawed)
• 1 (8 ounce) can crushed pineapple, undrained
• 1 (3 ounce) box jell-o strawberry gelatin
• 1 (3 ounce) box jell-o wild strawberry gelatin

Recipe

• 1 In a large bowl, add the rhubarb and sugar; stir to coat evenly.
• 2 Cover the bowl, and place it in the refrigerator overnight.
• 3 The next morning, place the rhubarb mixture and the strawberries, in a large kettle.
• 4 Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
• 5 Add the crushed pineapple, and cook for an additional 5 minutes.
• 6 Turn off the stove, add the boxes of dry gelatin powder, and mix well.
• 7 Transfer the jam to the sterilized glass jars, and cover the jars with the lids.
• 8 Cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
• 9 Yields: 7-1/2 cups of preserves.
• 10 Note: If using store bought frozen strawberries, you may want to decrease the amount of sugar to 3-1/2 cups. I however, used strawberries which I prepared myself and had froze them. They're not as sweet as the store bought, so the 4 cups of sugar I added, was the right amount to add to this recipe.