Conserves, preserves, jellies and jams. We love the sweet fruity flavors no matter how they are prepared, but when time is not on your side, freezer jam is the fast and easy way to have your jam and eat it too. Freezer jam can be made with as few as one ingredient. Rhubarb and strawberry freezer jam, though, will require at least three, but I will give you a few different recipes that you can use to your preference, and availability of ingredients. I say this because pectin is needed in one of the jams and I have trouble with pectin, therefore, I use the simpler recipes that give just as good a taste without the worry of a runny jam.

Rhubarb-Strawberry Freezer Jam w/pectin

2 c.  Rhubarb, cut to ½ in. pieces

4 c. sugar

2 c. strawberries, crushed and chopped

1 c. water

1 box (1 ¾ oz.) powdered fruit pectin

Place rhubarb and sugar in a heavy sauce pan on low heat. Stir often until the sugar is dissolved and the rhubarb is softened. Remove from heat and stir in strawberries, set aside. In a small sauce pan combine water and pectin, then heat to the boiling point and continue boiling for 1 full minute. Remove from heat and add to the fruit mixture stirring until well mixed. Ladle into freezer safe jars or plastic freezer containers leaving ½-inch expansion room at top, cover then let stand out at room temperature until set. This takes about 24 hours. You can now store it in the freezer for up to 1 year or in the refrigerator for 2 to 3 weeks.

Rhubarb-Strawberry Freezer Jam

4 c. rhubarb, cut to ½ in. pieces

4 c. strawberries

6 c. sugar

Mix all ingredients in a heavy sauce pan. Cook on low, stirring often, until thick and clear. Ladle into freezer safe glass or plastic containers leaving ½-in. expansion room at top, cover and let cool. Place in freezer for up to 1 year or refrigerate for up to 3 weeks.

Sugar-free Rhubarb-Strawberry Freezer Jam

2 c. rhubarb, cut to ½ in. pieces

2 c. strawberries, crushed and chopped

½ c. apple or pineapple juice

Combine all ingredients in a heavy sauce pan and bring to a boil. Lower heat to a simmer and cook until thick. Ladle into freezer safe glass or plastic containers leaving ½-in. expansion room at top, cover and let cool. Place in freezer for up to 1 year of refrigerate for up to 3 weeks.

Topped on toast, or thumbprint cookies, or even as a garnish for vanilla ice-cream; Rhubarb-Strawberry freezer jam has no equal. The punch of tart with the kiss of sweet makes this a truly special treat.

Source:
1. Low Sugar / No Sugar Strawberry Jam Recipe – Allrecipes.com
2. 1000+ ideas about Strawberry Rhubarb Jam on Pinterest | Rhubarb …

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