Strawberry-rhubarb Freezer Jam

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• 1 cup fresh strawberries
• 1 cup rhubarb
• 4 cups sugar, measured into separate bowl
• 3/4 cup water
• 1 (1 3/4 ounce) box fruit pectin

Recipe

• 1 rinse clean plastic containers and lids with boiling water. dry thoroughly.
• 2 stem and crush strawberries thoroughly, one layer at a time. measure exactly 1 cup strawberries into large bowl. cut rhubarb into 2-inch pieces. finely chop or grind fruit. measure exactly 1 cup rhubarb. add to strawberries; mix well. stir in sugar. let stand 10 min., stirring occasionally.
• 3 mix water and pectin in small saucepan. bring to boil on high heat, stirring constantly. boil and stir 1 minute add to fruit mixture; stir 3 minute or until sugar is dissolved and no longer grainy. (a few sugar crystals may remain.).
• 4 fill all containers immediately 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.