Desserts

30 Minutes To Homemade CERTO Strawberry-Rhubarb Freezer Jam

30 Minutes To Homemade CERTO Strawberry-Rhubarb Freezer Jam recipe

photo by:kraft

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.

time

prep:

30 min

total:

24 hr 30 min

servings

total:

6 (1-cup) containers or 96 servings, 1 Tbsp. each

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What You Need

1-1/4

cups crushed strawberries (buy about 1 pt. fully ripe strawberries)

1/2

cup finely chopped rhubarb (buy about 1/2 lb. rhubarb)

cups sugar, measured into separate bowl

pouch CERTO Fruit Pectin

Tbsp. fresh lemon juice

Make It

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.

Kraft Kitchens Tips

How To Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

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a cook

posted:6/24/2011

Is there any cooking invovled?

beamebd

posted:5/18/2009

Husband loves rhubarb so I thought I would try this recipe. This was the first time I have tried making any type of jam/jelly. It was very easy.

valturner1

posted:7/10/2007

I'm not sure what happened but the jam has separated with the sugar at the bottom of the jar and the fruit on top. I strred the mixture for about 5 minutes to disolve the sugar but.... Any suggestions

Grams91

posted:6/20/2006

Good way to get the rhubarb used up.

naismith2

posted:6/10/2004

I agree with the other comments...why is this recipe so confusing...and better yet, why has it not been corrected???????? Pertaining to the total measurments of fruit.............I think it should be more explicit when detailing measurments of fruit. Response from Kraft Kitchens Expert, Mary Recipe is currently being edited to make ingredients clearer.

a cook

posted:9/8/2003

A very tasty jam with little time and less effort to prepare.

a cook

posted:8/25/2003

ttufte

posted:7/5/2003

Re: The previous reviewer -- 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 cook

posted:7/3/2003

I have not made this recipe, but made a similar one years ago that we loved. It used the rhubarb, sugar and strawberry jello which was stirred in after the rhubarb had been cooked. To make it not lumpy, I placed a small amount into my blender and then slowly added more, then placed it in canning jars with the lids and they sealed themselves as the ingredients were still quite hot. We enjoyed this all summer-especially good on peanutbutter sandwiches.

a cook

posted:7/3/2003

I found the directions confusing as in the ingredient list it calls for 1 3/4 cups strawberries. But in the direction it tells you to take 1 1/4 cup strawberries. So which is it? Since I can't wait for an answer I guess I'll go with the lesser amount.