All Recipes

30 Minutes To Homemade SURE.JELL Strawberry-Rhubarb Freezer Jam

Prep

15-30 mins

Total

24 HRS 30 MIN

Servings

80 Servings

Making this easy, no-cook freezer jam is a great way to preserve sweet, ripe strawberries and fresh tart rhubarb for year-round enjoyment.

Ingredients

  • 2

    cups

    prepared fruit (buy about 1 pt. fully ripe strawberries and 1 lb. rhubarb)

  • 4

    cups

    sugar, measured into separate bowl

  • 3/4

    cup

    water

  • 1

    box

    SURE-JELL Fruit Pectin

Instructions

  1. Step 1

    Rinse clean plastic containers and lids with boiling water. Dry thoroughly.

  2. Step 2

    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.

  3. Step 3

    Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

  4. Step 4

    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.

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