Wednesday, July 23, 2014

Strawberry Rhubarb Freezer Jam 2014

It's that time of year again!!!

Prior year Jam:
 2012 


I didn't vary much from the recipe.
I doubled the recipe and instead of 10 cups of sugar 
(for the doubled recipe) , I used 8 cups.

Combine rhubarb, water and pectin and mix well. 
Cook 5 to 6 minutes until rhubarb is tender and pectin is dissolved, stirring twice.

Stir in sugar, continue cooking until mixture boils stirring after each minute, about 3-5 minutes.



Add strawberries. Mix well. 

Ladle into jars. Let stand at room temperature until set. Store in freezer.
You can keep it in the refrigerator if you will be eating it, 
but freeze the jars you won't eat or give away after the jars are cold. 



Cooks.com

2 c. sliced rhubarb
1/2 c. water
1 box powdered pectin
5 c. sugar
1 1/2 c. crushed strawberries

Combine rhubarb, water and pectin and mix well. Cook 5 to 6 minutes until rhubarb is tender and pectin is dissolved, stirring twice. Stir in sugar, continue cooking until mixture boils stirring after each minute, about 3 minutes. Add strawberries. Mix well. Ladle into jars. Let stand at room temperature until set. Store in freezer.

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