Rhubarb, Strawberry, Raspberry Jam – a delicious recipe with strawberries, rhubarb, raspberries, sugar, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Slice the strawberries and rhubarb if using fresh fruit. Set aside.", "Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds.", "Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching.", "Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently.", "Ladle into hot canning jars. Cover with hot lids and bands.", "Process in a water bath for 20 minutes.", "Remove and allow to cool. Listen for the ""pops""."]
1597
kcal
Calories
412
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 cups strawberries, 4 cups rhubarb, 2 cups raspberries, 8 cups sugar, and more.
Yes, Rhubarb, Strawberry, Raspberry Jam falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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