This Strawberry Rhubarb Freezer Jam is a simple and easy homemade jam
This recipe for freezer strawberry rhubarb jam makes about six 8 oz jars of jam. Six 8 oz jars though is enough to last the year for most families, or to share with others as a token of friendship.
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In a large bowl, crush berries using a potato masher. Measure 1 1/2 cups crushed berries. Stir rhubarb into the 1 1/2 cups crushed berries. Add sugar and lemon peel; stir to combine. Allow to stand at room temperature for 10 minutes, stirring occasionally. In a small saucepan, combine the water and pectin. Bring to boiling, stirring constantly.
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Remove saucepan from heat. Pour pectin mixture over berry/sugar mixture and stir for 3 minutes, or until sugar has completely dissolved. If a few sugar crystals remain, that's alright. Using a ladle, immediately fill containers, leaving 1/2 inch of space at the top.
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Whisk sugar and pectin together in a medium-sized bowl then add to the rhubarb and strawberries. Stir with a wooden spoon so that the fruit is coated with sugar. Step 3: Add extra flavor. Add lemon zest, lemon juice, cardamom pods, and nutmeg into the dutch oven and start cooking over medium heat.
Old Fashioned SureJell Strawberry Freezer Jam Recipe Our Journey To Home
In a large saucepan combine strawberries, rhubarb, lemon juice, and sure jell pectin. Stir constantly; Heat until it comes to a rolling boil. Add sugar; Return to a boil and boil for 1 minute, stirring constantly. Strawberry Rhubarb Freezer Jam lasts approximately 1 year in the freezer or 7-13 days in the fridge. When you are ready to use.
Strawberry Rhubarb Freezer Jam Recipe Rhubarb freezer jam, Freezer
Sprinkle with strawberry jello and stir until mixed. Bring mixture to a boil and cook for 10-12 minutes. Cool completed. If you have large chunks of rhubarb still, use a potato masher to gently break them down. Spoon jam into freezer containers. Freeze up to 1 year. Thaw in the fridge, store in fridge up to 6 weeks.
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Combine exactly 1 cup crushed strawberries, 1 cup finely chopped rhubarb, and orange zest in large bowl, and stir to combine. Add sugar and cardamom and stir well. Let stand 10 minutes, stirring every couple of minutes. In a small saucepan over high heat, mix water and pectin. Bring to a boil, stirring constantly.
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Place the diced rhubarb, water and lemon juice into a small saucepan. Cook for about 8 minutes on medium heat, making sure to stir to prevent burning. Once the rhubarb has reduced down, cool. Prepare the strawberries. Clean, hull, and crush the strawberries. The goal is to have a total of 2 cups crushed/cooked fruit.
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Chop the strawberries and rhubarb into small diced pieces. Measure out 5 cups of each for use in the jam. Do not combine the two fruits together. 4. Combine the diced strawberries, lemon juice, and 2 cups of sugar in a large non-reactive bowl, such as glass, ceramic, or stainless steel. Stir well.
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Directions: Prepare containers for storing jam. Wash and dry them and if required, sterilize them. Mix crushed strawberries, chopped rhubarb and sugar in a bowl. Mix them and rest for 10 minutes. Stir in between occasionally. Mix 3/4 cup water and fruit pectin in a small pan and bring it to boil while stirring constantly.
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In a small saucepan, combine the water and pectin. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Add pectin mixture to fruit mixture, stirring for about 3 minutes or until sugar dissolves and mixture is no longer grainy. Ladle hot jam into half-pint freezer containers, leaving a 1/2-inch.
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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.
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Add exactly 3 cups of sugar, 1 cup of water, and one packet of pectin to a saucepan. Bring 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 until thoroughly mixed.
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In a large saucepan, combine frozen strawberries, frozen rhubarb, undrained can of crushed pineapple, and sugar. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer for 15 minutes. Continue to stir occasionally. Using a spoon or potato masher; crush strawberry and rhubarb pieces, and continue to simmer for 5 minutes.
StrawberryRhubarb Freezer Jam
Place several metal tablespoons in the refrigerator to use in checking the jell of the jam. Combine the strawberries, lemon juice and ยพ cup sugar in a large non-reactive bowl. Let stand about 5 minutes, stirring occasionally, until the berry juices begin to flow. Meanwhile, thoroughly stir together the remaining 1ยผ cups sugar and pectin in a.
strawberry freezer jam is in a glass bowl
Turn heat on and bring mixture to boil. Let the mixture cook over low heat until rhubarb softens. Approx-10 minutes. Take the saucepan off the heat and stir in the jello. Mix well. Spoon jam into jars and allow to cool completely before sealing. Jam stores in the freezer for up to 1 year and in the refrigerator for 6 weeks.
