Strawberry Rhubarb Preserves

1. 1

   In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2. 2

   Cover the bowl, and place it in the refrigerator overnight.

3. 3

   The next morning, place the rhubarb mixture and the strawberries, in a large kettle.

4. 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. 5

   Add the crushed pineapple, and cook for an additional 5 minutes.

6. 6

   Turn off the stove, add the boxes of dry gelatin powder, and mix well.

7. 7

   Transfer the jam to the sterilized glass jars, and cover the jars with the lids.

8. 8

   Cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

9. 9

   Yields: 7-1/2 cups of preserves.

10. 10

    Note: If using store bought frozen sweetened 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.

* Per serving · 4 servings · Values may vary.

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