Results 1 to 3 of 3

Thread: Strawberry-Rhubarb Freezer Jam

  1. #1
    Noodles is offline Administrator
    Join Date
    May 2008
    Posts
    307

    Default Strawberry-Rhubarb Freezer Jam

    1 1/2 cups strawberries, crushed
    1 cup rhubarb, chopped
    1 Tbsp. lemon juice
    1 tsp. lemon peel, grated
    4 cups sugar
    1 pkg. powdered pectin
    3/4 cup water

    Prepare freezer jars and lids according to manufacturer's instructions.

    Combine strawberries, rhubarb, lemon juice and grated lemon peel in a large bowl. Stir in sugar; let stand 10 minutes. Combine pectin and water in small saucepan; boil hard for 1 minute, stirring constantly.Add pectin to fruit mixture, stirring constantly for 3 minutes. Add 2-3 drops red food coloring, if desired. Carefully ladle jam into freezer jam jars, leaving 1/2-inch headspace. Adjust caps.

    Allow to stand at room temperature until set, not to exceed 24 hours. Label. Store in freezer.

    Makes six 8-ounce jars

  2. #2
    cez
    cez is offline Assistant Cook
    Join Date
    Feb 2009
    Posts
    10

    Default

    What a lovely recipe.. It sounds delicious I think I should try to make my own.. I love strawberry, thank you so much for that wonderful recipe..

  3. #3
    chrisg4 is offline Assistant Cook
    Join Date
    Aug 2010
    Posts
    4

    Default

    30 Minutes to Strawberry-Rhubarb Freezer Jam

    what you need
    2 cups Prepared fruit (buy about 1 pt. fully ripe strawberries and 1 lb. rhubarb)
    4 cups Sugar, measured into separate bowl
    3/4 cup Water
    1 box SURE.JELL Fruit Pectin
    Make It

    RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

    STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 1 cup strawberries into large bowl. Cut rhubarb into 2-inch pieces. Finely chop or grind fruit. Measure exactly 1 cup rhubarb. Add to strawberries; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.

    MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

    FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra

    Chef Wear - Chef hats pants aprons Kitchen Shirts and of course chef coats
    Last edited by chrisg4; 08-11-2010 at 11:03 AM.

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32