30 Minutes To Homemade Surejell Strawberry Rhubarb Freezer Jam Recipes

STRAWBERRY-RHUBARB FREEZER JAM

Strawberry-Rhubarb Freezer Jam image

Make and share this Strawberry-Rhubarb Freezer Jam recipe from Food.com.

Provided by t7245vc

Categories Low Protein

Time P1DT30m

Yield 5 cups, 80 serving(s)

Number Of Ingredients 5

Ingredients

1 cup fresh strawberries
1 cup rhubarb
4 cups sugar, measured into separate bowl
3/4 cup water
1 (1 3/4 ounce) box fruit pectin

Steps:

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 minute Add to fruit mixture; stir 3 minute 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 containers up to 1 year. Thaw in refrigerator before using.

Nutrition Facts : Calories 41.6, Sodium 1.4, Carbohydrate 10.8, Fiber 0.1, Sugar 10.1

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