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30 Minutes To Homemade CERTO Strawberry-Rhubarb Freezer Jam

Prep Time
30
min.
Total Time
24
hr.
30
min.
Servings

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

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.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

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

Nutritional Information

Serving Size 6 (1-cup) containers or 96 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 35
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 9g
Dietary fiber 0g
Sugars 8g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I have not made this recipe, but made a similar one years ago that we loved. 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.
Date published: 2003-07-04
Rated 4 out of 5 by from I found the directions confusing as in the ingredient list it calls for 1 3/4 cups strawberries. 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.
Date published: 2003-07-03
Rated 4 out of 5 by from Re: The previous reviewer -- The recipe calls for 1 3/4 cup FRUIT, with 1 1/4 of that being crushed... 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!!
Date published: 2003-07-06
Rated 1 out of 5 by from I'm not sure what happened but the jam has separated with the sugar at the bottom of the jar and the... 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
Date published: 2007-07-10
Rated 4 out of 5 by from Husband loves rhubarb so I thought I would try this recipe. 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.
Date published: 2009-05-18
Rated 4 out of 5 by from Easy, fast, delicious. Easy, fast, delicious. My husband loves it. Very tangy and sweet taste. The strawberry flavor really comes out.
Date published: 2002-07-19
Rated 4 out of 5 by from A very tasty jam with little time and less effort to prepare. A very tasty jam with little time and less effort to prepare.
Date published: 2003-09-08
Rated 4 out of 5 by from Good way to get the rhubarb used up. Good way to get the rhubarb used up.
Date published: 2006-06-21
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