There’s something incredibly delightful about the vibrant blend of sweet strawberries and tangy rhubarb in Strawberry Rhubarb Freezer Jam. After several rounds of testing, I discovered that the balance of flavors truly shines, making this jam a perfect companion for morning toast or even atop a scoop of vanilla ice cream. With only a few ingredients and minimal prep, you can transform seasonal fruits into a delightful treat. If you’re in the mood for more fruity jams, check out my Cranberry Sauce recipe.
About Strawberry Rhubarb Freezer Jam
This Strawberry Rhubarb Freezer Jam is a cherished recipe that combines the classic sweetness of strawberries with the tartness of rhubarb—a pairing that’s often celebrated in American kitchens. In my quest to create the perfect jam, I experimented multiple times, adjusting the sugar and cooking times to develop a rich, flavorful spread. Whether it’s for breakfast or a refreshing dessert, this jam captures the essence of spring and summer.
- Quick prep time makes it easy to whip up in an afternoon.
- Budget-friendly, using fresh seasonal fruits.
- A family favorite that brings smiles to breakfasts and desserts alike.
- Rhubarb not only adds flavor but is also packed with antioxidants.
Key Ingredients & Their Roles
- Rhubarb: provides tartness; can be swapped for other fruits like apples or tart cherries.
- Strawberries: add sweetness; fresh or frozen work well.
- Sugar: essential for sweetness and gel formation; adjust to taste.
- Strawberry Gelatin: helps set the jam; you can use other flavors if desired.
How to Make Strawberry Rhubarb Freezer Jam
- Add diced rhubarb, strawberries, and sugar to a large saucepan. Stir well to combine and watch the colors mingle.
- Set the pan over medium heat, stirring occasionally until it reaches a vibrant boil, which takes about 10 minutes.
- Let it boil for 15-20 minutes until the rhubarb has softened significantly and the mix transforms into a thick, aromatic syrup.
- For a smoother texture, remove the pan from heat and blend using an immersion blender to your desired consistency. Stir in the strawberry gelatin until thoroughly dissolved.
Pro Tips & Troubleshooting
- When preparing rhubarb, cutting it into even pieces ensures consistent cooking.
- Be cautious with the boiling time; if boiled too long, the jam can become overly thick. Keep an eye on it!
- If you’re craving a twist, try adding a splash of vanilla or a hint of citrus zest for brightness.
- This recipe is easy to double or halve, just maintain the same ratio of ingredients.
Storage & Make-Ahead Guide
Store the jam in the refrigerator for up to 4 weeks, or freeze it for up to 1 year. I found that freezing maintains its vibrant taste and texture well. When you’re ready to use it, simply thaw in the fridge overnight for easy access.
Serving Suggestions
Spread this Strawberry Rhubarb Freezer Jam over warm, crusty bread, or serve it alongside pancakes for an extra fruity kick. For dessert, try it drizzled over cheesecake or with honey-glazed chicken as a sweet contrast.
Frequently Asked Questions
- How long does Strawberry Rhubarb Freezer Jam last in the fridge? It will stay fresh for about 4 weeks when stored in a sealed container.
- Can I use frozen rhubarb for this jam? Yes, frozen rhubarb works well; just thaw and drain excess liquid before cooking.
- What should I do if my jam is too runny? If the jam isn’t thickening, consider boiling it a bit longer until it reaches the desired consistency.
- Can I use low-sugar pectin? Absolutely! Just follow the package instructions for the best results.
- Is this jam safe for canning? This jam is best enjoyed fresh or frozen and not recommended for traditional canning methods.
Final Thoughts
Creating Strawberry Rhubarb Freezer Jam is a joyful culinary experience that brings fruit flavors to life, and I love enjoying it on a lazy weekend morning. I encourage you to try this recipe and share your results with me; each batch is a new opportunity for deliciousness!
More Recipes You’ll Love
- Maple Roasted Carrots – a sweet, seasonal side that pairs well with fruit preserves.
- Cranberry Sauce – a tart condiment that complements the sweetness of strawberry rhubarb.
- Mini Pumpkin Hand Pies – a cozy dessert option for fall gatherings.
- Strawberry Pop Tart Slab Pie – brings the essence of strawberries in a flaky crust.
Strawberry Rhubarb Freezer Jam
Ingredients
- 5 cup rhubarb diced
- 3 cup strawberries diced
- 2.5 cup sugar
- 6 ounce strawberry gelatin two 3 ounce boxes
Instructions
- Add the rhubarb, strawberries and sugar to a large saucepan and stir.
- Place the pan over medium heat and cook, stirring occasionally, until boiling.
- Boil for 15-20 minutes or until the rhubarb is very soft and falling apart.
- Remove from the heat; use an immersion blender to make a more smooth jam if desired.
- Stir in the strawberry gelatin until sugars are dissolved.
- Pour into jars, filling to about 1/2 inch from the top.
- Let the jam cool completely on the counter, then screw on the lids.
- Refrigerate for up to 4 weeks or freeze for up to 1 year.