30 Minutes To Homemade CERTO Strawberry-Rhubarb Freezer Jam

1. 1

   Rinse clean plastic containers and lids with boiling water.

2. 2

   Dry thoroughly.

3. 3

   Measure crushed strawberries and finely chopped rhubarb into large bowl.

4. 4

   Stir in sugar.

5. 5

   Let stand 10 minutes, stirring occasionally.

6. 6

   Mix pectin and lemon juice in small bowl.

7. 7

   Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy.

8. 8

   (A few sugar crystals will remain.)

9. 9

   Fill all containers to within 1/2 inch of tops.

10. 10

    Wipe off top edges of containers; immediately cover with lids.

11. 11

    Let stand at room temperature 24 hours.

12. 12

    Jam is now ready to use.

13. 13

    Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.

14. 14

    Thaw in refrigerator before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.