More fruity than sweet, this soft jam tastes like fresh, crushed strawberries on toast. The lighlty cooked rhubarb adds a hint of tart in every bite. Hello toast!
1pkg Freezer Jam Pectin*I use Bernardin No Cook Freezer Jam Pectin
Instructions
Wash and clean fresh strawberries or thaw frozen strawberries.
In a saucepan, bring rhubarb and 1-2 Tbsp water (just enough to cover the bottom of the pot) to a boil. Simmer for 6-8 minutes until rhubarb is soft and tender.
Place strawberries in a 9x13 casserole dish or baking pan so they're easy to mash. Use a potato masher or fork to squish them to your desired size (they will be exactly as you mash them since they don't get cooked). I don't recommend using a blender or food processor as they get too liquidy.
Add in the cooked rhubarb and mix well. Mash the combined mix a little more until nicely mixed.
When finished, you should have 4 cups (1 L) of crushed fruit.
In separate small bowl, mix sugar and pectin.
Add pectin to fruit. Stir until pectin is completely dissolved, about 3 minutes.
Pour into clean jars or plastic freezer containers leaving a ½ inch (1.2 cm) headspace to allow for expansion.
Wipe rim with clean cloth and seal.
Let stand for 30 minutes to set.
Keep in fridge for 3 weeks or in freezer for 1 year or longer.
Video
Notes
Yield 4 - 5 half pint (250 ml) jarsFreezer Jam Pectin - Read your package instructions carefully. Every brand of freezer pectin has slightly different mixing instructions depending on the gelling ingredient.Nutrition Facts, per jar assuming 4 jars.