Strawberry Rhubarb Freezer Jam
Sweet strawberries and tart rhubarb come together to make this incredibly flavorful Strawberry Rhubarb Freezer Jam! It's easy to make and perfect for your morning toast or on a scoop of vanilla ice cream!
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.
Notes
This jam is incredibly flavorful and perfect for spreading on toast or serving on ice cream.