30 Minutes To Homemade CERTO Strawberry-Rhubarb Freezer Jam

Melanie Campbell


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.

★★★★★ 3 votes
6 (1-cup) containers or 96 servings, 1 Tbsp. each
30 Min
24 Hr 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


1RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
2MEASURE crushed strawberries and finely chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
3MIX 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.)
4FILL 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