comments 2

Experimental Jam…Take 1

I cook alot of “experimental” dishes. I combine a couple of recipes, the ingredients I have on hand (or that Dan will EAT) and come up with something.
I tried it today with Jam. I wanted to recreate Stonewall Kitchen’s Rhubarb Strawberry Apple Jam. (It isn’t available right now, apparently)

Frozen Fruit

I used frozen strawberries picked a few weeks earlier, frozen rhubarb picked a few weeks earlier, and an Granny Smith Apple picked GawdKnowsWhen.


I used 2+ cups each of Rhubarb & Strawberries, and 1 shredded apple.

In pan

I used about 1 1/2 cups sugar. The fruit was frozen.

Adding Pectin

I added some Apple Pectin that I had made the night before.

water bath

There's my Weck Jars in the Water Bath!

stack jars

All done...waiting for it to "set"


Truth is, It probably isn't going to set. It is a delicious sauce, though!

Apple Rhubarb Strawberry Jam (version 1)

2+ Cups Strawberries
2+ Cups Rhubarb
1 Granny Smith Apple, shredded
1 1/2 Cups Sugar
1  Cup Homemade Apple Pectin
1/4 Cup Cinnamon Roll Filling (leftover mixture of Brown Sugar, Cinnamon & Sugar)

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About the Author

Posted by

I'm a semi-retired mom living smack dab in the middle. Mom to @lasertron and @MattEHunt and new gramma to @aliceelfie. I attended #STS134 #NASAtweetup. I love to cook, hoard magazines and go places with my husband in his Cirrus122.


  1. Emily

    I am loving your jars, where do you get them and are they just as good as regular ball heatpack jars?

  2. mbhunt

    They are WECK canning jars, from Germany. You can buy them at a variety of places, but I got these at Heath Ceramics. I’m still new to them……Still learning.

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