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Strawberry Rhubarb Freezer Jam

Strawberry Rhubarb Freezer Jam

Use this Jam for the Strawberry Rhubarb BarsMORE+LESS-

3

cups strawberries, washed and hulled

2

cups rhubarb, washed and diced

2 1/4

cups super fine sugar, divided

1

box no sugar pectin (such as Ball®)

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  • 1

    Prepare freezer ready jars by sterilizing them.

  • 2

    In a large saucepan, add the rhubarb, strawberries, and 1 cup of sugar. Stir to make sure juices start to form and sugar breaks down. Bring to a boil.

  • 3

    In a separate saucepan combine the remaining sugar, water, and pectin. Bring to a boil.

  • 4

    Once the pectin mixture starts to boil let boil for another 5 minutes.

  • 5

    Remove from saucepan and combine with fruit mixture.

  • 6

    Add in juice and cinnamon and let sit for a few minutes. Then spoon jam into jars.

  • 7

    Leave about 3/4 inch head room at the top of each jar. Add lid and bands.

  • 8

    Place in fridge for at least 24 hours to set up. Then the jars can be either stored in fridge for up to 3 weeks or placed in freezer.

No nutrition information available for this recipe


Strawberry-Rhubarb Freezer Jam

I make this jam every year with the over abundance of rhubarb in my garden. The great thing is that there is no need for strawberries – the flavor is in the Jello!

Ingredients

  • 8 cups Chopped Rhubarb
  • 3 cups Sugar
  • 1 box (Large 6 Oz. Box) Strawberry Jello (Use 1/2 Cup Plus 4 Teaspoons And Save The Rest For Next Time)

Preparation

Place rhubarb and sugar in a large pan and let this mixture sit for 2 hours. This brings the juices out of the rhubarb. Then turn on the heat and bring to a boil. Stir and boil for 5 minutes. Stir in the Jello mix and stir to mix well. Ladle the mixture into pint size jars, wipe lid, and place on the lid. Cool to room temperature. Place in the freezer.

I have always used canning jars which are tempered and can be placed in the freezer. Never have had a problem with cracking. Ever.


Recipe Summary

  • 3 cups strawberries
  • 1 cup finely chopped rhubarb
  • 5 cups sugar
  • ½ teaspoon finely shredded lemon peel
  • ¾ cup water
  • 1 1.75 ounce package regular powdered fruit pectin

In a large bowl, crush berries using a potato masher. Measure 1 1/2 cups crushed berries. Stir rhubarb into the 1 1/2 cups crushed berries. Add sugar and lemon peel stir to combine. Allow to stand at room temperature for 10 minutes, stirring occasionally.

In a small saucepan, combine the water and pectin. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Add pectin mixture to fruit mixture, stirring for about 3 minutes or until sugar dissolves and mixture is no longer grainy.

Ladle hot jam into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature for about 24 hours or until set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.


Tips for Freezing Jam

  • If freezing, instead of traditional canning, allow jars to cool completely before putting in the freezer!
  • Leave some space at the top too. If you fill them completely full, the jar will break when frozen (because the jam will expand a little in the freezer).
  • Best if used within one year of being frozen.

>>You can use pectin if you’d like, but I don’t and I still love the consistency!

*What a rolling boil means to me: Bringing the jam to a boil that does not go down even when stirred.

I hope you enjoy this recipe that has been passed down through the generations! Sometimes simple is best!


Because the fruit and sugar reduce quite a bit during the cooking time, which thickens this up nicely, there’s no need to add any pectin.

Strawberries and rhubarb are a healthy combination.

The strawberry and rhubarb go together perfectly. The sweet strawberry and slightly tart rhubarb are one of my favorite flavor combinations.

If you don’t grow your own, rhubarb is available right now in the produce sections of many grocery stores and is usually for sale at most farmers’ markets and roadside stands.

Rhubarb is a good source of magnesium, fiber, vitamin C, vitamin K, calcium, potassium, and manganese.

Strawberries are also high in fiber and manganese as well as high in vitamin C.

Just chop up the strawberries and rhubarb, add the sugar and lemon juice, and boil for 20 minutes. Bam. Perfection.

The fruit will start to break down and within a few minutes of boiling will …

Stir frequently! Especially in the last several minutes to prevent scorching.

That’s it. Pour it into clean pint-sized canning jars or something similar.

This only makes about 3 pints which most people will eat up very quickly. Because this has so much sugar in it, the jam will last for at least several weeks in the fridge without going through the canning process.