This is the most amazing freezer jam. I adapted it from the strawberry jam recipe in the package of Sure Jell Low-Sugar Fruit Pectin.
Strawberry Rhubarb Freezer Jam Recipe
First wash and cut up the rhubarb stalks and place in a large sauce pan.
Remove the stems with a strawberry stem remover. I run water over them again just to make sure they’re good and clean.
Mash strawberries. I put them in a 11×15 pan and use a potato masher.
Add a box of Sure Jell Low-Sugar Fruit Pectin and mix together well.
Bring mixture to a boil on medium-high heat. Make sure to stir constantly.
Boil and stir for 1 minute and then remove from heat.
Cover and let stand at room temperature for 24 hours until set.
You’ll be able to refrigerate up to 3 weeks or store in the freezer for up to one year.
If you’ve never made homemade jam before this is a great method to start with. You don’t need a canner and it’s really very simple. The biggest thing is to follow the directions in the box exactly. Once you’ve had homemade, you’ll never go back. Enjoy!
Check out how to freeze strawberries.