Strawberry-Rhubarb Freezer Jam

Recipe from Sure.Jell

• Ready In: 24 hrs 30 mins
• Serves: 80
• Yields: 5 cups

Ingredients

• 1  cup fresh strawberries
• 1  cup rhubarb
• 4  cups sugar, measured into separate bowl
• 3⁄4 cup water
• 1 (1 3/4ounce) box  fruit pectin

Directions

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.