Cooking web notes

This recipe for Strawberry Rhubarb Jam can be frozen or canned and I will provide instructions for both methods.



Strawberry Rhubarb Freezer Jam Recipe



5 cups Rhubarb

3 cups granulated sugar

1 (3 ounce) box Strawberry Flavored Gelatin

1/2 teaspoon margarine



In a large bowl, combine the rhubarb and granulated sugar. Stir until it is well mixed. Cover the bowl and place in the refrigerator overnight. The next day, bring rhubarb and sugar to a rolling boil in a large pan. Boil for exactly 12 minutes. Remove pan from the heat and stir in the strawberry flavored gelatin mix until all ingredients are well combined. Ladel or pour mixture into clean warm jars.



Canning: Seal jars and place in a water bath canner for 5 minutes and then remove.



Freezing: Fill jars or plastic containers leaving a 1/2" headspace. Let cool on a kitchen counter until they are at room temperature. Place lid on jar/container, label and freeze.