Made with fresh strawberries and rhubarb, lemon juice, sugar and fruit pectin, this easy-to-make jam can be frozen for up to a year.
What You Need
Original recipe yields 96 servings
1-1/4 cups crushed strawberries (buy about 1 pt. fully ripe strawberries)
1/2 cup finely chopped rhubarb (buy about 1/2 lb. rhubarb)
4 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin
1 Tbsp. fresh lemon juice
Let's Make It
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Measure crushed strawberries and finely chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix pectin and lemon juice in small bowl. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals will remain.)
Fill all containers 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 cups, 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 9g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
6 (1-cup) containers or 96 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.