Ingredients for Strawberry Rhubarb Freezer Jam
- Fresh Strawberries
- 2 cups chopped rhubarb
- 4 cups granulated sugar
- 1/2 cup water
- Fruit Pectin
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How to Make Strawberry Rhubarb Freezer Jam
- Rinse clean plastic containers and lids with boiling water and dry thoroughly.
- Stem and crush 4 cups of strawberries thoroughly, one layer at a time.
- Cut 2 cups of rhubarb into 2-inch pieces.
- Finely chop or grind the strawberries and rhubarb.
- In a large bowl, combine the prepared strawberries and rhubarb.
- Add 4 cups of granulated sugar to the fruit mixture.
- Let stand for 10 minutes, stirring occasionally.
- In a small saucepan, whisk together 1/2 cup of water and 1 pouch (1.75 oz) liquid pectin.
- Bring the pectin mixture to a rolling boil over high heat, stirring constantly.
- Boil and stir for 1 minute.
- Immediately pour the boiling pectin mixture into the fruit mixture.
- Stir vigorously for 3 minutes, or until the sugar is completely dissolved and no longer grainy.
- Quickly fill the prepared containers to within 1/2 inch of the top.
- Wipe off the rims of the jars.
- Seal the jars with lids.
- Let the jars stand at room temperature for 24 hours.
- Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw in the refrigerator before using.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
40g
Fat
0g
Carbs
3g
