RHUBARB FREEZER JAM
I am not sure what my Grammie loved more? ....rhubarb or zucchini. But I know she and Grandpa grew both in the garden every year. I have had my share of rhubarb pie and jam when I was younger but now I am the one preparing the goodies. This jam has wonderful tart flavors of rhubarb & pineapple along with sweet flavors from the...
Provided by Kimberly Biegacki
Categories Jams & Jellies
Time 35m
Number Of Ingredients 5
Steps:
- 1. Gather you ingredients to make your jam.
- 2. Cook rhubarb, sugar and water until it comes to a boil. It should about 7 - 10 minutes. (I used a potato masher to mash up the rhubarb just a little. It does break down fast though and doesn't need much mashing.)
- 3. Add drained pineapple and cook 5 more minutes. Remove from stove and add jello, stirring till it is dissolved.
- 4. Put into sterilized jars and place the lids on. I let my jars rest on the counter for about an hour and then stored them in the freezer.
- 5. I am pleased to say, that I added a 20 oz. can of drained pineapple and the jam still set up.
- 6. Label your jars and make sure you put a date on them. This jam will be good in the freezer up to a year and once opened good only for 1 month.
- 7. Nephew Brendan taste testing jams, jellies, preserves and marmalades. He and his brother Noah especially loved this jam.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
eslam nagib
[email protected]I'm so glad I found this recipe. It's a great way to preserve my summer rhubarb.
MD Roman Khan
[email protected]This jam is the perfect addition to my summer fruit platter.
marwan amr
[email protected]I can't wait to try this jam on my next batch of pancakes.
Reena Azeem
[email protected]This jam is a great way to add a little bit of sweetness to your breakfast or snack.
Prince Yeboah
[email protected]I've never made freezer jam before, but this recipe was so easy to follow. I'm so glad I tried it.
Mugema Vicent
[email protected]This jam is a real treat. I love the way the tartness of the rhubarb balances out the sweetness of the sugar.
Shoaib Sadiq
[email protected]I'm definitely going to be making this jam again and again.
Qureshiii Sarkar
[email protected]This jam is a great way to use up extra rhubarb.
Kaleem Bolach
[email protected]I highly recommend this recipe to anyone who loves rhubarb jam.
ahmed magdy
[email protected]This is the perfect jam to make with your summer rhubarb harvest.
Phenny Martin
[email protected]I'm so glad I found this recipe. It's the best rhubarb freezer jam I've ever had.
Scolla Abinel
[email protected]This jam is so versatile. I've used it on toast, biscuits, and even as a filling for pies and tarts.
Elijah muhoro
[email protected]I love the color of this jam. It's so vibrant and inviting.
Francisco Miller
[email protected]This jam is the perfect consistency. It's not too thick and not too runny.
MR GB
[email protected]I love that this jam is made with fresh rhubarb. It gives it such a bright, delicious flavor.
Zulekha Kiran
[email protected]This is my go-to rhubarb jam recipe. It's so easy to make and always turns out perfectly.
Ekpe Chijioke
[email protected]I made this jam for the first time last year and it was a huge success. I've already made it twice this year and it's just as good as I remember.
Lina Abo el dahab
[email protected]This jam is delicious! I love the tartness of the rhubarb and the sweetness of the sugar. It's the perfect balance of flavors.
Abdul Elsayed
[email protected]I've been making this rhubarb freezer jam for years and it's always a hit. The flavor is amazing and it's so easy to make. I love to use it on toast, biscuits, or even as a filling for pies and tarts.
Nikki Chapman
[email protected]This rhubarb freezer jam is a perfect way to preserve the fresh, tart flavor of rhubarb. It's so easy to make and only requires a few simple ingredients. I love that I can make a batch of this jam in the summer and enjoy it all year long.