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!