• 6 cups sliced strawberries, fresh or frozen
• 4 cups sliced rhubarb, fresh or frozen
• 3 cups granulated Imperial Sugar, divided
• 1 cinnamon stick
• 2 teaspoons orange zest (1 orange)
• 3 (0.25 oz each) gelatin powder packets
• 1 cup water, divided

Step 1

1. In a nonreactive bowl, mix the strawberries and rhubarb with ½ cup of granulated sugar and the cinnamon stick. Stir together, then set aside and allow it to macerate/absorb the sugar into the liquid.
2. Add the orange zest and remaining sugar to the fruit, stirring to combine.
3. Add the gelatin packets to ½ cup of water.
4. In a 6 qt. stockpot, combine the fruit and sugar mixture with the remaining water, and simmer until the fruit releases its juices.
5. Bring to a boil, then reduce to simmer for about 20 minutes or until the fruit breaks down easily with a whisk.
6. Remove from heat and stir in the gelatin mixture. The jam will thicken more as it cools.

Step 2

1. Ladle into hot, sterile jars, and seal with lids and rings. Hold refrigerated or proceed to canning according to your jar’s instructions