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]

1 pack unflavored gelatine 3/4 cup [190 mL] cold water 2 cups [500 mL] strawberry slices 2 cups [500 mL] rhubarb slices 1/2 cup [125 mL] sugar 1/4 cup [60 mL] orange juice 1 teaspoon [5 mL] ground ginger Hot sterilized jars

Into a large casserole, sprinkle gelatine over cold water. Stir over low heat until gelatine 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.