Best 2 Strawberry Rhubarb Freezer Jam Recipes
Indulge in a burst of sweet and tangy flavors with our delectable Strawberry Rhubarb Freezer Jam. This homemade jam combines the classic pairing of juicy strawberries and tart rhubarb, capturing the essence of summer in every spoonful. Made with fresh fruits, sugar, and a touch of lemon juice, this freezer jam is a delightful spread that will elevate your breakfast toast, yogurt parfaits, and even ice cream sundaes.
In addition to the classic Strawberry Rhubarb Freezer Jam, we've included two exciting variations to tantalize your taste buds. Our Strawberry Freezer Jam showcases the vibrant flavors of sun-ripened strawberries, while the Rhubarb Freezer Jam highlights the unique tartness of rhubarb. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, creating a versatile jam that can be enjoyed in various ways.
30 MINUTES TO HOMEMADE CERTO STRAWBERRY-RHUBARB FREEZER JAM
The recipe calls for 1 3/4 cup FRUIT, with 1 1/4 of that being crushed strawberries and the remaining 1/2 cup rhubarb. I hope you used the full amount, or your jam probably didn't turn out!! A very tasty jam with little time and less effort to prepare.
Provided by Melanie Campbell
Categories Spreads
Time 1h
Number Of Ingredients 5
Steps:
- 1. RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
- 2. MEASURE crushed strawberries and finely chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
- 3. MIX pectin and lemon juice in small bowl. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals will remain.)
- 4. FILL all containers to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
STRAWBERRY-RHUBARB FREEZER JAM
Make and share this Strawberry-Rhubarb Freezer Jam recipe from Food.com.
Provided by t7245vc
Categories Low Protein
Time P1DT30m
Yield 5 cups, 80 serving(s)
Number Of Ingredients 5
Steps:
- RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
- STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 1 cup strawberries into large bowl. Cut rhubarb into 2-inch pieces. Finely chop or grind fruit. Measure exactly 1 cup rhubarb. Add to strawberries; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
- MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute Add to fruit mixture; stir 3 minute or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.).
- FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 41.6, Sodium 1.4, Carbohydrate 10.8, Fiber 0.1, Sugar 10.1
Tips:
- Choose ripe and fresh strawberries and rhubarb for the best flavor.
- Wash the strawberries and rhubarb thoroughly before using them.
- If you don't have a food processor, you can chop the strawberries and rhubarb by hand.
- Be sure to measure the sugar accurately, as too much or too little sugar can affect the consistency of the jam.
- Bring the jam to a full rolling boil before removing it from the heat. This will help to thicken the jam and prevent it from spoiling.
- Pour the hot jam into sterilized jars and seal them immediately. This will help to prevent bacteria from contaminating the jam.
- Store the jam in a cool, dark place for up to one year.
Conclusion:
Strawberry rhubarb freezer jam is a delicious and easy-to-make treat that can be enjoyed all year long. With just a few simple ingredients and a little bit of time, you can create a delicious jam that is perfect for spreading on toast, biscuits, or pancakes. So next time you have a bounty of fresh strawberries and rhubarb, be sure to give this recipe a try. You won't be disappointed!
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