Let the mixture cook over low heat until rhubarb softens. Let sit for 5-10 minutes or until sugar becomes syrupy. Place the rhubarb and sugar into a large saucepan.
Strawberry freezer jam full#
Here is the full recipe for my Strawberry-Rhubarb Freezer Jam!
The first time I made jam YEARS ago-I didn’t do this and I ended up with a freezer full of broken jars! TIP: Make sure you leave about an inch at the top of the jar for expansion. I always sterilize the jars with boiling water but there is no need to give them a bath. I like to keep some on hand in the refrigerator and the rest I put in the freezer. Unfortunately, Michael can’t eat them, so I switched to this recipe so that he could at least enjoy one of his favorite jams-even if it is without the strawberries.Īfter the jello has been mixed well you just spoon the jam into jars and allow it to cool before sealing. Jello! There aren’t actually any strawberries in this recipe. Once the rhubarb is soft you add the jello and that’s it!Īnd yes, you read that right. When the sugar starts to get syrupy that’s when you turn on the heat and bring the mix to a boil. Stir them together and then let them sit for a few minutes. You start by putting the rhubarb and sugar into a big pot. The jam is not exactly in the ‘healthy’ category since it has quite a bit more sugar then I would like.īut we usually only keep a jar or two and eat it as a treat on homemade bread or ice cream and then I give the rest away to my mom and neighbor who absolutely LOVE this jam!
Two days later, I opened it and it didn't smell bad but had a metallic taste, so taste can be affected.Strawberry Rhubarb Freezer Jam A super easy to make jam-filled with fresh rhubarb and strawberry jello!ĭuring the visit, I was strolling through the gardens to check on new blooms and I saw that our rhubarb season is coming to a close so I decided to pick what was there and make a batch or two of the Strawberry-Rhubarb Jam I recently started making the past few years. I left a jar out once and forgot to give it to a friend. 5 - Since this is not the cooked method, I recommend letting the jam cool and then immediately refrigerating/freezing. My jam seems to set up in less than 30 minutes. I like it thicker! 4 - Boiling the pectin/water mixture for 1 minute and then adding to the berries and stirring again for 3 minutes also seems to aid in the jam setting up with no sugary crystals.
This really makes the jam set up and seems to evenly distribute the berries throughout the jam. I think the chunkiness adds to making it a jam! (And you can use it for other things like smoothies and over ice cream.) 3 - If your berries seem too runny after crushing, drain off most of the extra liquid before adding the pectin to the berries. 2 - I like crushing the berries with a potato masher best. The lady at the strawberry farm told me berries with a little green/white on them actually help jam set up (and I believe her). When I used berries that had a little white and green on them, 4 c. If you don't like the extra sweetness, use the pink pectin box and follow the directions for low sugar (4 c. After reading tons of reviews on this jam, I have this to add: 1 - If you use RIPE strawberries (no white or green on the berries), then your jam will naturally be extra sweet.