Strawberry-Rhubarb Freezer Jam

Normally reserved for pie, strawberry and rhubarb team up in this summery jam.

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Reviews (0)

4.5 by 4 people

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  • Serving Size: 1 tablespoon
  • Makes: 5 half-pints
  • Prep: 25 mins
  • Stand: 10 mins plus 24 hours

Strawberry-Rhubarb Freezer Jam

Directions

  1. In a large bowl, crush berries using a potato masher. Measure 1 1/2 cups crushed berries. Stir rhubarb into the 1 1/2 cups crushed berries. Add sugar and lemon peel; stir to combine. Allow to stand at room temperature for 10 minutes, stirring occasionally.
  2. In a small saucepan, combine the water and pectin. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Add pectin mixture to fruit mixture, stirring for about 3 minutes or until sugar dissolves and mixture is no longer grainy.
  3. Ladle hot jam into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature for about 24 hours or until set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.
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Nutrition Facts (Strawberry-Rhubarb Freezer Jam)

  • Per serving:
  • 53 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 1 mg sodium ,
  • 14 g carb. ,
  • 0 g fiber ,
  • 13 g sugar ,
  • 0 g pro.
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Reviews (2)

4 Ratings
50 Days Ago
You start with 1 1/2 cups of berries, after smashing you add more berries continue smashing until the total ¿smashed¿ berries equals 1 1/2 C .... I noted in each recipe that you start with twice as many whole berries and smashing gives you the amount you need.. certainly is confusing.
51 Days Ago
Haven't made this yet, because when you add the other 1 1/2 cups of strawberries? Don't see it in the instructions!

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