Freezer Strawberry-Rhubarb Jam

1. 1

   Stem and thoroughly crush about 1 pint strawberries and measure 1 cup into large bowl.

2. 2

   Grind very fine (do not peel) about 1 pound rhubarb.

3. 3

   Measure 1 cup and add to berries.

4. 4

   Thoroughly mix sugar into fruit; let sit 10 minutes.

5. 5

   Mix water and pectin in small saucepan.

6. 6

   Bring to boil and boil 1 minute, stirring constantly. Stir into fruit and stir about 3 minutes.

7. 7

   Ladle quickly into containers.

8. 8

   Cover at once with tight lids.

9. 9

   Let stand at room temperature until set (may take up to 24 hours).

10. 10

    Store in freezer. Makes 5 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.