Strawberry Rhubarb Freezer Jam

Recipe from sure.jell

Rinse clean plastic containers and lids with boiling water.

Dry thoroughly.

Stem and crush strawberries thoroughly , one layer at a time.

Measure exactly 1 cup strawberries into large bowl.

Cut rhubarb into 2-inch pieces.

Finely chop or grind fruit.

Measure exactly 1 cup rhubarb.

Add to strawberries.

Mix well.

Stir in sugar.

Let stand 10 min.

, stirring occasionally.

Mix water and pectin in small saucepan.

Bring to boil on high heat , stirring constantly.

Boil and stir 1 minute add to fruit mixture.

Stir 3 minute or until sugar is dissolved and no longer grainy.

Fill all containers immediately to within 1 / 2 inch of tops.

Wipe off top edges of containers.

Immediately cover with lids.

Let stand at room temperature 24 hours.

Jam is now ready to use.

Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.

Thaw in refrigerator before using.

fresh strawberries, rhubarb, sugar, water, fruit pectin