strawberry rhubarb preserves

How To Make strawberry rhubarb preserves

• 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 it in the refrigerator or freezer.
• 9

  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.
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