30 Minutes To Homemade CERTO Strawberry-Rhubarb Freezer Jam

Melanie Campbell

By
@RossCampbell

The recipe calls for 1 3/4 cup FRUIT, with 1 1/4 of that being crushed strawberries and the remaining 1/2 cup rhubarb. I hope you used the full amount, or your jam probably didn't turn out!!

A very tasty jam with little time and less effort to prepare.


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Comments:

Serves:

6 (1-cup) containers or 96 servings, 1 Tbsp. each

Prep:

30 Min

Cook:

24 Hr 30 Min

Ingredients

1 1/4 c
crushed strawberries (buy about 1 pt. fully ripe strawberries)
1/2 c
finely chopped rhubarb (buy about 1/2 lb. rhubarb)
4 c
sugar, measured into separate bowl
1 pkg
certo fruit pectin (comes in a pouch. not package)
1 Tbsp
fresh lemon juice

Directions Step-By-Step

1
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
2
MEASURE crushed strawberries and finely chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
3
MIX pectin and lemon juice in small bowl. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals will remain.)
4
FILL all containers 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 containers up to 1 year. Thaw in refrigerator before using.

About this Recipe

Course/Dish: Spreads, Jams & Jellies
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #rhubarb, #strawberry