NUNU'S STRAWBERRY-RHUBARB FREEZER JAM
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- 3 c
- cut-up small and mashed fresh strawberries (takes 1-1/2 pounds whole berries)
- 1 1/2 c
- finely cut-up fresh rhubarb (see directions)
- 2 c
- sugar ---- or ---- splenda
- 1 pkg
- mrs. wages - no cook fruit pectin (1.59 oz. package)
1STRAWBERRIES: Rinse berries under cold water and drain: Remove stems and any too soft areas (if any); Cut berries into thin slices and/or 1/2 inch chunks; Place prepared berries into a large bowl and mash them with a potato masher .... to produce 3 cups of mashed strawberries.
2RHUBARB: Cut the ends off the fresh Rhubarb stalks; With a sharp knife, peel all the "stringy-outside" coverings from the stalks; (Those stringy strips are tough and not pleasant to eat.) Next: With a sharp knife (on a cutting board) cut lengthwise long "match-stick" size strips .... then cut those "match-stick" size strips, crosswise into 1/4 inch pieces .... to produce 1-1/2 cups of tiny rhubarb pieces.
3JAM: Place prepared Strawberries and Rhubarb into a large bowl.
4In a smaller bowl, stir and mix together 2 cups of sugar (or Splenda) and the package of Mrs. Wages - No Cook Pectin ..... add this to the Strawberry/Rhubarb bowl .... stir and mix all together. Let this mixture stand for 30 minutes or longer (stirring every once in a while) .... until sugar crystals have dissolved. Note: Ball (the makers of canning jars) has an Instant Pectin product now out on the market (which I will use, if I can't get my favorite Mrs. Wages) .... and it works also
5Transfer/Ladle into clean jars/plastic containers ... Twist or snap on lids ..... let stand for 30 minutes to thicken.
6Store in the refrigerator for "Three Weeks" ... or ... Freeze for up to "One Year".