strawberry rhubarb jam - freezer or refrigerator

How To Make strawberry rhubarb jam - freezer or refrigerator

• 1

  Sterilize the containers you plan on storing your jam in.
• 2

  Put the diced rhubarb, water, and lemon juice into a saucepan and cook for about 8 minutes over medium heat; stirring periodically. Once the rhubarb has reduced, take the pan off of the burner and let it cool.
• 3

  Clean, hull, and crush the strawberries.
• 4

  Add the strawberries and cooled rhubarb to a large bowl. *You should have approximately 2 cups total of the fruit after you combine the crushed strawberries to the cooled rhubarb.
• 5

  Add the sugar to the fruit mixture and stir to combine. Let it set for 10 minutes, stirring occasionally.
• 6

  Pectin Prep: In a small saucepan add 3/4 water and 1 package Sure Jell original fruit pectin. On medium heat, bring to a boil while stirring constantly. (It will be clumpy at first but will dissolve as the mixture heats up.) Once it reaches a full boil, cook for 1 minute.
• 7

  Remove the pectin mixture from heat and add to the fruit mixture in the large bowl. Stir for about 3 minutes to make sure the sugar is completely dissolved and no longer grainy.
• 8

  Immediately ladle the jam into the prepared containers, making sure to leave 1/2 inch space at the top for freezing. Wipe the edge and outside of the container, place the lid on, and label your jam jar with name and date.
• 9

  Let your containers stay at room temperature for 24 hours before freezing. Freeze up to a year or refrigerate up to 3 weeks.
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