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    Strawberry Raspberry Rhubarb Jam

    February 22, 2014 by Jenn K 1 Comment

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    Strawberry Raspberry Rhubarb Jam | 5DollarDinners.com

    I did not have any fruit pectin, which many of the recipes called for, but I did have a small box of raspberry jello, so….. I made up my own jam recipe from all the strawberries and rhubarb I had prepared!

    Strawberry Raspberry Rhubarb Jam | 5DollarDinners.com
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    Strawberry Raspberry Rhubarb Jam

    A simple and delightful jam recipe made with jello - store in fridge or freezer. No canning equipment required.
    Prep Time10 minutes minutes
    Cook Time30 minutes minutes
    Servings - 16 servings

    Ingredients 

    • 5 cups diced strawberries and rhubarbs
    • 2 cups sugar
    • 3 oz. box raspberry jello

    Instructions

    • In saucepan, combine diced strawberries and rhubarb pieces with 2 cups of sugar. Let sit for at least 20 minutes, allowing time for sugar to draw out the juices.
    • Once juices have appeared in the saucepan, bring to a boil. Stir often. Boil for about 10 minutes, or until rhubarbs have softened.
    • Reduce heat and let bubble. Add jello packet and stir continuously until the jello dissolves.
    • Remove from heat, let saucepan cool, then place in refrigerator for at least 2 hours. Jam will thicken. Place in Mason jars.
    • Jam will last one month in fridge. Put in the freezer if you don't think you will use it all within a month.
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    Filed Under: Baking, Budget Friendly Recipes, Freezer Recipes and Freezer Meal Plans, Fresh Fruit Recipes

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    Comments

    1. Eileen Austin says

      July 14, 2019 at 1:20 pm

      Strawberry rhubarb jam recipe is awesome

      Reply

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