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
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..
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
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
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Last edited by chrisg4; 08-11-2010 at 11:03 AM.
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