Once upon a time....errrr.....20 plus years ago, I made jelly in 4H. Green Apple Mint Jelly. It was not incredibly difficult, but I didn't love the product. In fact, I think my Mom had that jelly on the shelves for years afterward. Ew.
The last few years, whenever I am in a nicer grocery, I find myself looking to see if they have strawberry-rhubarb jam. They never do. For some reason I love this combination of tart and sweet. Recently I heard from a friend that making freezer jam was very simple, so I decided to try it out. The product was DELICIOUS! And, it proved to be a pretty fun mother-daughter activity too.
Here are the raw ingredients for the yummiest strawberry-rhubarb jam you've ever had!
Add one, cute, masher.
Melt a TON of sugar and sure-jell together per instructions in package. Add water. Stir constantly until melted and bubbling.
Add mashed fruit, stir. (I also steamed the rhubarb for few minutes before adding to the berries)
What you need
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
STEM and crush strawberries thoroughly, one cup at a time. Move crushed strawberries into large bowl. Cut rhubarb into 2-inch pieces. Steam. Add to crushed strawberries and roughly mash. Potato mashers work great for this.
MIX pectin and sugar in large saucepan. Add water. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.