Strawberry-Rhubarb Freezer Jam

READY IN: 24hrs 30mins
Recipe by t7245vc

Recipe from Sure.Jell

Top Review by Anonymous

The taste is good, but it separated as it set. It's like a jelly on the bottom of the jar and a jam on top? Any suggestions?

Ingredients Nutrition


  1. RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
  2. STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 1 cup strawberries into large bowl. Cut rhubarb into 2-inch pieces. Finely chop or grind fruit. Measure exactly 1 cup rhubarb. Add to strawberries; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
  3. MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute Add to fruit mixture; stir 3 minute or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.).
  4. 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.

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