Strawberry Rhubarb Jam

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  • 2 ½ C fresh or frozen strawberries, mashed
  • 1 ½ C fresh or frozen rhubarb, finely diced
  • 2 ½ C Pioneer® Sugar
  • 1 can (8 oz.) crushed pineapple, undrained
  • 1 pkg. (3 oz.) strawberry gelatin


  1. In a large kettle, combine strawberries, rhubarb, Pioneer® Sugar and pineapple and bring to a boil. Reduce heat and simmer for 20 minutes.
  2. Remove pan from heat and stir in gelatin until dissolved. Pour into jars or freezer containers, leaving ½-inch headspace. Cool. Top with lids. Refrigerate or freeze.

Cooks Note

If using frozen fruit, be sure to thaw it completely before using
Strawberry Rhubarb Jam
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