Sauces and Dressings
Strawberry Rhubarb Jam
Makes about 4 cups
Strawberry Rhubarb Jam
Makes about 4 cups
Jam Program
Nutritional information per serving (1 tablespoon): Calories 24 (2% from fat)
carb. 6g
pro. 0g
fat 0g
sat. fat 0g
chol. 0mg
sod. 3mg
calc. 9mg
fiber 0g
carb. 6g
pro. 0g
fat 0g
sat. fat 0g
chol. 0mg
sod. 3mg
calc. 9mg
fiber 0g
Ingredients
- 1 pound fresh strawberries, stemmed and quartered or halved
- 12 ounces fresh rhubarb, cut into ½-inch slices
- ⅔ cup granulated sugar
- ⅓ cup packed light brown sugar
- ¼ cup powdered pectin
- ½ teaspoon ground cinnamon
Preparation
- Place half the strawberries in a bowl with ⅓ cup of the grnulated sugar. Use a potato masher or fork to mash roughly until strawberries are still slightly chunky, with some liquid. Add remaining ingredients and stir to combine.
- Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart® Automatic Breadmaker. Press menu button to select the Jam program. Press Start/Stop. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.
- When cycle is complete, spoon into clean dry jars. Let cool, then cover. Store in refrigerator for about 4 to 6 weeks.