Freezer Strawberry-Rhubarb Jam - cooking recipe

Ingredients

2 c. prepared fruit
4 c. sugar
3/4 c. water
1 (1 3/4 oz.) box powdered fruit pectin

Preparation

Stem and thoroughly crush about 1 pint strawberries and measure 1 cup into large bowl.
Grind very fine (do not peel) about 1 pound rhubarb.
Measure 1 cup and add to berries.
Thoroughly mix sugar into fruit; let sit 10 minutes.
Mix water and pectin in small saucepan.
Bring to boil and boil 1 minute, stirring constantly. Stir into fruit and stir about 3 minutes.
Ladle quickly into containers.
Cover at once with tight lids.
Let stand at room temperature until set (may take up to 24 hours).
Store in freezer. Makes 5 cups.