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Strawberry-Rhubarb Freezer Jam Recipe | |
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Ingredients:
1 1/2 cups strawberries, crushed1 cup rhubarb, chopped 1 Tbsp. lemon juice 1 tsp. lemon peel, grated 4 cups sugar 1 pkg. powdered pectin 3/4 cup water
Directions:
Prepare freezer jars and lids according to manufacturer's instructions.Combine strawberries, rhubarb, lemon juice and grated lemon peel in a large bowl. Stir in sugar; let stand 10 minutes. Combine pectin and water in small saucepan; boil hard for 1 minute, stirring constantly.Add pectin to fruit mixture, stirring constantly for 3 minutes. Add 2-3 drops red food coloring, if desired. Carefully ladle jam into freezer jam jars, leaving 1/2-inch headspace. Adjust caps. Allow to stand at room temperature until set, not to exceed 24 hours. Label. Store in freezer. Makes about six 8-ounce jars.
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