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Farm To Table: Strawberry Rhubarb Jam | Main & Second


5 cups rhubarb (diced & skinned)

4 cups sugar

1 cup crushed pineapple

1 sm. package strawberry jell-o

Freezable containers



To skin the rhubarb, use a knife and pull back the thin outer layer. This is very stringy and best to be discarded. Then dice the rhubarb into small pieces.

In a large bowl mix: sugar, diced rhubarb, & pineapple. Let sit for 30 minutes.

Transfer to stovetop and bring to a boil. Stir occasionally. Let boil for 15 minutes.

Remove from heat. Add packet of jell-o. Stir. Let slightly cool.

Transfer jam to containers with a ladle. Put lids on containers.

Store in freezer until ready for a jar of jam!

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This jam is one I make with my mom every year. This year was a special one getting to break in our new kitchen and picking the rhubarb conveniently from our backyard!

The amount of rhubarb back there is pretty extraordinary. I counted 15 bunches. I was thinking it would be fun to have a few people over for a “jam party” and make jam while sipping on mules!… Strawberry rhubarb mules?! Let me know if you are down because I would totally be up for it! We can feel productive and have fun all at the same time… And everyone gets to go home with JAM!

My favorite ways to eat this jam: lathered on freshly baked bread, PB & J’s (of course), as an ice cream topping, and a spoonful of jam mixed in with fresh berries.

Much Love-

Emma Hicks

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