Raspberry Rhubarb Freezer Jam

The recipe is changed from a Certo Liquid Pectin recipe. Original recipe was for strawberry rhubarb jam. Times are estimates.

• Ready In: 30 mins
• Yields: 4 cups

Ingredients

• 1 1⁄2 cups  crushed raspberries
• 1⁄2 cup rhubarb, unpeeled finely chopped
• 4  cups granulated sugar
• 1  envelope  certo  liquid pectin
• 1  tablespoon lemon juice

Directions

1. Thoroughly crush raspberries, one layer at a time. We actually sieved raspberries until we had 1 cup without seeds and then crushed enough with seeds to equal 1 1/2 cups. We wanted some seeds, just not a lot.
2. Finely chop unpeeled rhubarb.
3. In large mixing bowl stir together prepared fruit and sugar.
4. Let stand 10 minutes.
5. Add Certo Liquid Pectin and lemon juice. Stir 3 minutes.
6. Put into clean containers filling up to 1/4 inch from rim. Cover with lids. Leave at room temperature 24 hours or till set.
7. Notes" No-cook jam may be stored in the refrigerator for up to 3 weeks or can be kept in the freezer for 6-8 months.
8. Sterilized containers are not required for no-cook jams, they simply need to be washed in hot soapy water and rinsed before use. Plastic freezer containers, or glass jars with tight-fitting lids that are no larger than 2 cups can be used.