Cooked Strawberry-Rhubarb Jam - CERTO Crystals

1. 1

   Crush strawberries, one layer at a time.

2. 2

   Measure exactly 2 cups prepared strawberries into large saucepan.

3. 3

   Thinly slice or chop rhubarb.

4. 4

   Measure exactly 2 cups prepared rhubarb into saucepan with strawberries.

5. 5

   Add pectin crystals; mix well.

6. 6

   Bring to full rolling boil on high heat.

7. 7

   Add sugar; mix well.

8. 8

   Return to full rolling boil; cook 1 min.

9. 9

   Remove from heat.

10. 10

    Stir and skim foam for 5 min.

11. 11

    to prevent fruit from floating to surface.

12. 12

    Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims.

13. 13

    Cover with lids.

14. 14

    Let stand at room temperature 24 hours or until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.