Strawberry Rhubarb Freezer Jam- Recipe included!

Tis the season for Rhubarb! 

After Harvesting,  I froze the Rhubarb until I was ready to make jam. 

I also had been freezing excess strawberries.

So this year I made the jam using frozen fruit. 

2012

2011

I used the same recipe as the previous years- with one less cup of sugar.

Combine Rhubarb, Pectin and water. Mix well

(2 C Rhubarb, 1 Box Pectin, 1/2 C water) 

Cook until Rhubarb is tender and Pectin is dissolved, continuously stirring.

(About 10 mins) 

Add Sugar (4-5 cups) and stir. Keep cooking another 5-10 minutes, 

until mixture boils after stirring each minute, about 3-5 mins.

Add strawberries (1.5 c) 

Since they were previously frozen I did not crush them prior to adding.

As the mixture cooked I crushed them and cooked about 5 more minutes. 

Ladle into jars and let cool before putting in the refrigerator/freezer.

Recipe from Cooks.com

2 C-sliced Rhubarb

1/2 C-water

1 Box of Powdered Pectin

5 C-Sugar (I used 4)

1.5 C-Strawberries