Ginger Strawberry-Rhubarb Jam
From: Christyne, Sherbrooke, Quebec, Canada
Comments: Everybody's favorite; a classic with peanut butter.
Preparation time: 5 minutes
Cooking time: 12 to 15 minutes
Refrigeration time: overnight
15 calories per tablespoon [15 mL]
Servings: 3 cups [750 mL]
IngredientsPreparation
  • 1 [1-tablespoon / 7-g] pack unflavored gelatin
  • 3/4 cup [190 mL] cold water
  • 2 cups [500 mL] strawberry slices
  • 2 cups [500 mL] rhubarb slices
  • 1/2 cup [100 g] sugar
  • 1/4 cup [60 mL] orange juice
  • 1 teaspoon [5 mL] ground ginger
  • Hot sterilized jars
  • Into a large casserole, sprinkle gelatin over cold water.
  • Stir over low heat until gelatin is completely dissolved.
  • Add strawberry and rhubarb slices, sugar, orange juice and ginger.
  • Bring to a boil; simmer for 5 to 7 minutes, until fruits are tender, stirring occasionally.
  • Pour mixture into hot sterilized jars; cool slightly.
  • Refrigerate overnight, until set.
  • Will keep for up to 4 weeks refrigerated, 1 year frozen.