Best Strawberry Rhubarb Jam Liquid Certo Recipes

Strawberry Rhubarb Jam image

Provided by Dannygirl

Categories Strawberry

Time 25m

Yield 6-9 500mL jars

Number Of Ingredients 4

3 cups strawberries, crushed (can be frresh or frozen)
2 cups rhubarb, sliced (can be fresh or frozen)
7 cups sugar
1 (3 ounce) box liquid fruit pectin

Steps:

Let jars, rims and lids stand in hot water until they are ready to be filled.
Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
Stir pectin into fruit.
Bring to a rolling boil.
Using a blender wand or hand masher break up the rhubarb.
Add sugar.
Return to a full boil and boil 1 minute.
(It will increase in size.).
After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
Put rims and seals on jar and tighten as much as possible.
Invert jars for 5 minutes then turn upright.
Let sit for 24 hours before serving.

30 Minutes To Homemade CERTO Strawberry-Rhubarb Freezer Jam image

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.