30 Minutes To Homemade CERTO Strawberry-Rhubarb Freezer Jam

★★★★★ 3 Reviews
RossCampbell avatar
By Melanie Campbell
from Rumford, ME

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.

serves 6 (1-cup) containers or 96 servings, 1 Tbsp. each
prep time 30 Min
cook time 30 Min


  •   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

How To Make

  • 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.

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