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Strawberry-Rhubarb Freezer Jam
- Yield: 5 half-pints
10 mins plus 24 hours
This irresistible jam makes a sensational topping for plain yogurt. Add some sweetness and crunch by topping the combo with a drizzle of honey and a sprinkle of granola.
finely chopped rhubarb
finely shredded lemon peel
1 3/4 -
regular powdered fruit pectin
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.
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.
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.
(Strawberry-Rhubarb Freezer Jam)
fiber (g) 0, vit. A (IU) 0, Thiamin (mg) 0, Potassium (mg) 13, sugar (g) 13, sodium (mg) 1, Riboflavin (mg) 0, Niacin (mg) 0, pro. (g) 0, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 0, Folate (µg) 0, chol. (mg) 0, Cobalamin (Vit. B12) (µg) 0, sat. fat (g) 0, calcium (mg) 0, Monounsaturated fat (g) 0, iron (mg) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, vit. C (mg) 4, cal. (kcal) 53, carb. (g) 14