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Strawberry Rhubarb Freezer Jam
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Strawberry Rhubarb Freezer Jam

Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 7 cups
Author Pam - For the Love of Cooking

Equipment

  • Large pot
  • Food Processor
  • Freezer Jam Jars or Glass Jars with Lids

Ingredients

  • 4 stalks of rhubarb diced (should be about 1¼cups once cooked down)
  • 2-3 tbs water
  • 2¾ cups of crushed strawberries total fruit combined should be exactly 4 cups
  • 3 cups of sugar exact amount
  • 1 a 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 the heat and pour into a measuring cup.
  • Remove stems from strawberries, wash, and slice in half.
  • Mash the fruit with a potato masher for best results. If you use a food processor, pulse it 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 the 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 a ½-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 for up to 3 weeks. Otherwise, store in the freezer for up to 1 year.
  • Note: If you are using a different pectin than the one pictured above (Sure-Jell for use in less or no sugar), you need to follow the instructions from your pectin package, not this recipe. Different pectins call for various amounts of sugar and fruit.