When I was in high school, my summer job was to cook, clean, and provide company for an elderly lady in my community who was unable to get out of her home. I must say that she taught me many, many lessons about food and life itself, and that summer proved to be a valuable one for me indeed.
My grandma makes this using the same recipe that Frieda used, and I believe I once referred to her jam as “liquid gold” when I combined it with a cheesecake recipe. 🙂
I don’t know if there is a better summer combination than strawberries and rhubarb.
So this summer I set out to make some jam of my own.
I did change the recipe up just a bit. The original calls for a can of strawberry pie filling. I wanted to use fresh strawberries instead, so I swapped. Also, I cut the recipe in half, mainly because I was experimenting and didn’t want a large batch if it didn’t turn out. Even with the halved recipe, I ended up with three jars of jam. That amount is about perfect for our family.
One last thing…instead of using boxed gelatin in the recipe, I used Jell-O brand Simply Strawberry because it works just as well and doesn’t have artificial flavors and dyes in it.
I think the result of my experiment is just as tasty as the original. We’ve been having it on toast, and I can’t wait to top a cheesecake with it.
- 2 1/2 cups rinsed, chopped rhubarb (I sliced mine using a food processor)
- 1/2 cup water
- 2 1/2 cups sugar
- 1 16 oz. carton fresh strawberries, rinsed and quartered
- 1 pouch Jell-O Simply Good strawberry gelatin (a 3 oz. box of regular jello would work, too)
Here’s what I did:
- Add rhubarb, water, sugar, and strawberries to a medium-sized saucepan.
- Cover and cook over medium-low heat until fruit is softened and the juices have been rendered out. It should come to a low boil. You will want to stir occasionally.
- Once the fruit is soft, and you have a “liquidy” mixture, use a potato masher to break down any large chunks of fruit.
- Add Jell-O, stir, and continue with the low boil for a few more minutes.
- Remove from heat and pour into jars.
- Store in the refrigerator.
Eat and enjoy!
We love this jam, and I love that it is easy.
Now excuse me while I go make some toast…