Canning Recipes

Canning Jars from Amazon

Strawberry-Rhubarb Freezer Jam
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
As an Amazon Associate I earn from qualifying purchases.