30 MINUTES TO HOMEMADE CERTO STRAWBERRY-RHUBARB FREEZER JAM
Made with fresh strawberries and rhubarb, lemon juice, sugar and fruit pectin, this easy-to-make jam can be frozen for up to a year.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield 6 (1-cup) containers or 96 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Measure crushed strawberries and finely chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
- 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.)
- 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.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 8 g, Protein 0 g
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