30 Minutes To Homemade Surejell Strawberry Rhubarb Freezer Jam Recipes

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30 MINUTES TO HOMEMADE CERTO STRAWBERRY-RHUBARB FREEZER JAM



30 Minutes To Homemade CERTO Strawberry-Rhubarb Freezer Jam image

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

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

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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