Strawberry Rhubarb Freezer Jam
Adapted from: Southern Living Little Jars, Big Flavors
Yield: 4 half pint jars
This makes a rather thin-spreading jam but it tastes wonderful.
2 c sugar, divided
3 c strawberries (if you use frozen allow them to partially thaw)
3 c sliced rhubarb (if frozen allow them to thaw partially)
1 pkg. pectin (the original called for 1.59 oz. package, but I found only 2 oz.)
Stir 1 c sugar into the strawberries and let sit at room temperature, stirring occasionally to help the sugar dissolve.
Place rhubarb and remaining cup of sugar in a saucepan and cook over medium heat for 10-15 minutes until the rhubarb is soft and the sugar is melted. When it begins to simmer, turn it down and stir frequently. Remove from heat and let it cool for 10 minutes.
Combine the strawberries and the rhubarb and pulse in a food processor 8-12 times until slightly chunky. Transfer into a glass or plastic bowl and let stand for 15 minutes. Gradually stir in the pectin. Stir constantly for 3 minutes. Let stand, again, for 30 minutes.
Ladle mixture into clean half pint jars or other freezer containers. Leave 1/2 inch head space. Freeze upright in the freezer where they can remain for up to a year. Thaw in the refrigerator and use within 3 weeks.
The book recommends Ball Fruit Jell Freezer Jam Pectin. (Next time I'll try it,)