Canning Recipes




Strawberry-Rhubarb Freezer Jam
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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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.





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