• 1 1/2 cups strawberries, crushed
  • 1 cup rhubarb, chopped
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon peel, grated
  • 4 cups sugar
  • 1 pkg. powdered pectin
  • 3/4 cup water


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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Submitted 6/13/05.
Source: Best Recipes:Oct. '93
Submitted By: Linda Wilson
Strawberry-Rhubarb Freezer Jam