Making this easy, no-cook freezer jam is a great way to preserve sweet, ripe strawberries and fresh tart rhubarb for year-round enjoyment.
What You Need
Original recipe yields 80 servings
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
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Let's Make It
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
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.
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.)
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.
How To Measure Precisely
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes about 5 (1-cup) containers or 80 servings, 1 Tbsp. each.
* 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.