Canning Recipes Strawberry-Rhubarb Freezer Jam Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 1 1/2 cups prepared strawberries 1 1/2 cups prepared rhubarb 1/4 cup lemon juice 1 box powdered pectin 2 cups honey Wash and coarsely grind strawberries and rhubarb. Measure fruit and lemon juice into a 2-quart bowl. Stir well. Slowly add the pectin, stirring vigorously. Let stand 30 minutes, stirring occasionally. Add honey and mix well. Ladle jam into hot, clean half- or 1-pint freezer containers, leaving 1/2-inch head space. Cover and store in the freezer. The jam will keep 2 to 3 weeks in the refrigerator after opening. This recipe yields 5 half-pints. © 2008 canning-recipes.com contact