This irresistible jam makes a sensational topping for vanilla ice cream, waffles or a simple breakfast parfait of Greek yogurt, granola and honey.

Source: Midwest Living

Gallery

Scott Little

Recipe Summary

prep:
25 mins
stand:
10 mins
total:
35 mins
Yield:
5 half-pints
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, crush berries using a potato masher. Measure 1 1/2 cups crushed berries. Stir rhubarb into the 1 1/2 cups crushed berries. Add sugar and lemon peel; stir to combine. Allow to stand at room temperature for 10 minutes, stirring occasionally.

    Advertisement
  • In a small saucepan, combine the water and pectin. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Add pectin mixture to fruit mixture, stirring for about 3 minutes or until sugar dissolves and mixture is no longer grainy.

  • Ladle hot jam into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature for about 24 hours or until set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.

Nutrition Facts

53 calories; fat 0g; cholesterol 0mg; saturated fat 0g; carbohydrates 14g; mono fat 0g; poly fat 0g; trans fatty acid 0g; insoluble fiber 0g; sugars 13g; protein 0g; vitamin a 0IU; vitamin c 3.5mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 0mcg; vitamin b12 0mcg; sodium 1mg; potassium 13mg; calcium 0mg; iron 0mg.
Advertisement

Reviews

Advertisement