Sweet & Tangy Rhubarb Strawberry Preserves
Experience the delightful fusion of tart rhubarb and luscious strawberries in this Sweet & Tangy Rhubarb Strawberry Preserves recipe. Combining fresh rhubarb, granulated sugar, strawberry gelatin, and delicious canned strawberry pie filling, this homemade jam captures the essence of summer in every bite. Perfect for spreading on toast, dolloping on desserts, or adding to your favorite recipes, this easy-to-make preserves lets you savor the sweet-tart flavor of fresh berries long after the season has passed.
4
Servings
925
Calories
4
Ingredients
Ingredients
sliced rhubarb
6 cups (cut into 1/2 inch pieces)
granulated sugar
4 cups (none)
strawberry gelatin
1 (6 ounce) box (none)
strawberry pie filling
1 (21 ounce) can (none)
Instructions
1
In a large bowl, combine the sliced rhubarb and granulated sugar. Stir well to ensure the rhubarb pieces are evenly coated with sugar.
2
Cover the bowl with plastic wrap and refrigerate overnight to allow the rhubarb to release its juices and soften.
3
The following morning, transfer the rhubarb-sugar mixture to a large kettle. Place the kettle over medium heat and stir constantly until the mixture comes to a boil.
4
Once boiling, reduce the heat slightly and continue cooking for an additional 12 minutes, stirring constantly to prevent sticking and burning.
5
Remove the kettle from heat and carefully stir in the strawberry gelatin, mixing for about 1 minute until fully dissolved.
6
Add the can of strawberry pie filling to the mixture, stirring continuously until the filling is thoroughly integrated.
7
Return the kettle to the stove and heat over medium, stirring constantly until the mixture reaches a rapid boil once more.
8
Once boiling, remove from heat again and prepare to ladle the hot jam into sterilized glass jars.
9
Carefully pour the hot preserves into each jar, leaving about 1/4 inch of headspace, and securely place the lids on top.
10
Allow the jars to cool to room temperature before storing them in the refrigerator for up to several weeks or freezing for longer shelf life.
Nutrition Information
0g
Fat
227.5g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Sweet & Tangy Rhubarb Strawberry Preserves?
These preserves are a delightful fusion of tart rhubarb and luscious strawberries, made with fresh rhubarb, sugar, strawberry gelatin, and strawberry pie filling.
What ingredients do I need for this rhubarb strawberry jam?
You will need 6 cups of sliced rhubarb, 4 cups of granulated sugar, one 6-ounce box of strawberry gelatin, and one 21-ounce can of strawberry pie filling.
How should I prepare the rhubarb for this recipe?
The rhubarb should be sliced into 1/2 inch pieces before beginning the recipe.
How much sugar is required for these preserves?
This recipe requires 4 cups of granulated sugar.
What type of gelatin is used in the recipe?
The recipe calls for one 6-ounce box of strawberry gelatin.
What size can of strawberry pie filling is needed?
You should use one 21-ounce can of strawberry pie filling.
Do I need to refrigerate the rhubarb and sugar mixture overnight?
Yes, you should combine the sliced rhubarb and sugar in a bowl, cover it, and refrigerate it overnight to allow the juices to release.
What is the initial cooking time for the rhubarb and sugar?
Once the mixture comes to a boil, you should cook it for an additional 12 minutes while stirring constantly.
When do I add the strawberry gelatin to the preserves?
The strawberry gelatin should be stirred in after the initial 12-minute boil once the kettle has been removed from the heat.
How long should I mix the gelatin into the fruit?
Mix the strawberry gelatin for about 1 minute until it is fully dissolved.
When is the strawberry pie filling added to the jam?
The pie filling is added after the gelatin is dissolved, stirring continuously until integrated.
Do I need to boil the mixture again after adding the pie filling?
Yes, return the kettle to the stove and heat it until the mixture reaches a rapid boil once more before removing it from the heat.
How much headspace should be left in the jars?
When pouring the hot preserves into jars, you should leave about 1/4 inch of headspace.
How should I store these preserves?
The jars should be cooled to room temperature and then stored in the refrigerator or frozen for longer shelf life.
How long do the preserves last in the refrigerator?
These preserves can be stored in the refrigerator for up to several weeks.
Can I freeze this rhubarb strawberry jam?
Yes, you can freeze the preserves for a longer shelf life beyond the standard refrigerator time.
How many servings does this recipe yield?
Based on the recipe data, this makes approximately 4 servings.
How many calories are in a serving of these preserves?
There are approximately 925 calories per serving.
What is the carbohydrate content per serving?
Each serving contains approximately 227.5g of carbohydrates.
Does this recipe contain any fat?
No, this recipe contains 0g of fat.
What is the protein content of the preserves?
Each serving contains about 1.5g of protein.
How can I use these preserves?
They are perfect for spreading on toast, dolloping on desserts, or adding to your favorite recipes.
Why do I need to stir the mixture constantly while boiling?
Stirring constantly is necessary to prevent the sugary mixture from sticking to the bottom and burning.
Are the jars sterilized before filling?
Yes, you should ladle the hot jam into sterilized glass jars.
What is the main flavor profile of this recipe?
The profile is 'Sweet & Tangy,' balancing the tartness of the rhubarb with the sweetness of strawberries and sugar.
How many total ingredients are in this recipe?
There are a total of 4 ingredients: rhubarb, sugar, gelatin, and pie filling.
Is this a traditional canning recipe?
While it involves jars and sterilization, it is designed for refrigerator or freezer storage rather than long-term shelf-stable pantry storage.
What tags are associated with this recipe?
Tags include rhubarb, strawberry, jam, preserves, homemade, fruit spread, canning, summer recipes, condiments, and desserts.
What is the total preparation and cook time involving the wait?
The recipe requires an overnight refrigeration step, followed by approximately 15-20 minutes of active cooking the next morning.
Can I use these preserves as a dessert topping?
Yes, dolloping these preserves on desserts is a recommended way to enjoy their sweet-tart flavor.