Raspberry Rhubarb Freezer Jam |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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The recipe is changed from a Certo Liquid Pectin recipe. Original recipe was for strawberry rhubarb jam. Times are estimates. Ingredients:
1 1/2 cups crushed raspberries |
1/2 cup rhubarb, unpeeled finely chopped |
4 cups granulated sugar |
1 envelope certo liquid pectin |
1 tablespoon lemon juice |
Directions:
1. Thoroughly crush raspberries, one layer at a time. We actually sieved raspberries until we had 1 cup without seeds and then crushed enough with seeds to equal 1 1/2 cups. We wanted some seeds, just not a lot.
2. Finely chop unpeeled rhubarb.
3. In large mixing bowl stir together prepared fruit and sugar.
4. Let stand 10 minutes.
5. Add Certo Liquid Pectin and lemon juice. Stir 3 minutes.
6. Put into clean containers filling up to 1/4 inch from rim. Cover with lids. Leave at room temperature 24 hours or till set.
7. Notes No-cook jam may be stored in the refrigerator for up to 3 weeks or can be kept in the freezer for 6-8 months.
8. Sterilized containers are not required for no-cook jams, they simply need to be washed in hot soapy water and rinsed before use. Plastic freezer containers, or glass jars with tight-fitting lids that are no larger than 2 cups can be used.
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