We ran out of freezer jam a few months ago but I never got around to making a new batch. My local grocery store had a terrific sale on organic strawberries yesterday so I grabbed a few containers for a batch of freezer jam. As I was finishing up my produce shopping, I noticed a few stalks of rhubarb on the shelf and grabbed them to throw in the jam. I’ve never tried strawberry rhubarb freezer jam before but I love them combined so I figured the jam would be tasty. I cooked down the rhubarb in a little bit of water until it was soft then mashed the fresh berries with a potato masher so I could keep some big pieces in the jam which is the way my family likes it. The jam was a fun afternoon project and it turned out delicious! We all, especially my kids, love it.
Place the rhubarb in a large pot over medium heat. Add enough water to cover the bottom of the pan so the rhubarb doesn’t burn.
Cook for 5-7 minutes, or until the rhubarb is very soft. Remove from heat and pour into a measuring cup.
Remove stems from strawberries, wash and slice into half. Mash fruit with potato masher for best results. If you use a food processor, pulse to chop. DO NOT PUREE. The jam should have large bits of fruit, if desired.
Side Note: (I had exactly 1¼ cups of rhubarb which means I used 2¾ cups of mashed strawberries because you must use exactly 4 cups of mashed fruit for this recipe).
Side Note: Reducing sugar, water, pectin or strawberries will result in set failures. USE EXACT AMOUNTS.
Add exactly 3 cups of sugar, 1 cup of water and one packet of pectin to a saucepan. Bring mixture to a boil on medium high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.
Quickly stir crushed rhubarb and strawberries (totaling 4 cups exactly) into the hot sugar mixture. Stir until thoroughly mixed. Pour into clean containers, leaving 1/2 inch space at the top for expansion during freezing; Cover. Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in the freezer for up to 1 year.
Strawberry Rhubarb Freezer Jam
Ingredients
- 4 stalks of rhubarb diced (should be about 1 1/4 cups once cooked down)
- 2-3 tbs water
- 2 3/4 cups of crushed strawberries total fruit combined should be exactly 4 cups
- 3 cups of sugar exact amount
- 1 packet of Sure Jell less sugar needed Premium Fruit Pectin
- 1 cup of water
- Freezer jam containers 1-2 cup size with tight fitting lids, washed and dried
Instructions
- Place the rhubarb in a large pot over medium heat. Add enough water to cover the bottom of the pan so the rhubarb doesn't burn.
- Cook for 5-7 minutes, or until the rhubarb is very soft. Remove from heat and pour into a measuring cup.
- Remove stems from strawberries, wash and slice into half.
- Mash fruit with potato masher for best results. If you use a food processor, pulse to chop. DO NOT PUREE. The jam should have large bits of fruit, if desired.
- Side Note: (I had exactly 1¼ cups of rhubarb which means I used 2¾ cups of mashed strawberries because you must use exactly 4 cups of mashed fruit for this recipe).
- Side Note: Reducing sugar, water, pectin or strawberries will result in set failures. USE EXACT AMOUNTS.
- Add exactly 3 cups of sugar, 1 cup of water and one packet of pectin to a saucepan.
- Bring mixture to a boil on medium high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.
- Quickly stir crushed rhubarb and strawberries (totaling 4 cups exactly) into the hot sugar mixture.
- Stir for a minute.
- Pour into clean containers, leaving 1/2 inch space at the top for expansion during freezing; Cover with tight sealing lids.
- Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in the freezer for up to 1 year.
wow so spring and so fresh! Wish I could have a scoop on my bread now!
I’m not really a jelly/jam eater, but this is one of my favorite flavors.
This is a very nice change from regular strawberry jam. And, I bet it is delicious spooned over some vanilla ice cream.
I almost wish we could run out of jam, our socks are so high from all the fruit in the garden! I like the sound of this combination. Take care Diane
Running out of freezer jam?! Sacrilege. So glad you restocked!! Strawberry and rhubarb sounds like it would be great on a pb&j.
this is one jam i’ve never tried; in fact, i’ve never done anything with rhubarb! yum!