Certo Rhubarb Jelly Recipes
STRAWBERRY RHUBARB JAM (LIQUID CERTO)
I'm posting this so I'll have it available whenever I need it. I figure I'm not the only one to lose the directions that come in the pectin box, so I thought I'd make it public. This makes a nice sweet/tart jam with a beautiful rich pink/red color. If you use a food processor to chop your strawberries, don't puree them, just chop them. To prepare jars--wash them in hot soapy water and rinse with warm water. To prepare flat lids, bring a small amount of water to a boil and remove from the heat. Place the lids in the boiling water and let sit until you are ready to use them. I use the inversion method to seal my jars (place them upside down for 10 minutes once the lids are on instead of canning) but that method is NOT RECOMMENDED by the USDA.
Provided by Mommy2two
Categories Strawberry
Time 35m
Yield 8 cups
Number Of Ingredients 6
Steps:
- Prepare your jars and lids for canning. This recipe makes approximately 8 cups.
- Remove the stems from the strawberries, and crush to 2 1/4 cups. You can crush with a potato masher, food processer, or my favorite way, by hand.
- Chop rhubarb (you'll need it to measure 1 3/4 cups), place in saucepan with 1/2 cup water, bring to boil and boil about 2 minutes, or until rhubarb is soft.
- In a large (6- or 8-quart) pot, combine the strawberries, drained rhubarb, sugar, and butter if using and bring to a full rolling boil over high heat.
- Add the pectin and bring back to a boil. Boil for one minute and then remove from the heat.
- Skim off any foam (if you used the butter, there may not be any foam) and pour into your prepared jars leaving 1/8 inch headspace.
- Wipe jar rims and threads, cover with two piece lids, screw bands on and boil in a canner for 10 minutes.
- Remove jars from canner and allow to sit overnight. Check the seal, if any jars did not seal, place in the fridge and use immediately. Store properly sealed jars up to one year in a cool dry place.
30 MINUTES TO HOMEMADE CERTO STRAWBERRY-RHUBARB FREEZER JAM
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.
Provided by Melanie Campbell
Categories Spreads
Time 1h
Number Of Ingredients 5
Steps:
- 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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