Strawberry Rhubarb Freezer Jam
The perfect combination of tart and sweet in a great freezer jam.
Servings: 4 Jars (16 ounces)
Equipment
Ingredients
- 2 cups fresh ripe strawberries, crushed
- 4 cups white granulated sugar divided (Note 1)
- 2 cups rhubarb diced
- 2 tablespoons lemon juice
- ¾ cup water
- 1 box Sure Jell yellow box (Note 2)
Instructions
- Wash and dry the mason glass jars or freezer-friendly plastic containers with covers. Set aside.
- Wash and remove the hull and stems from the strawberries and discard. Mash cleaned berries with a potato masher.
- In a large mixing bowl, add 2 cups of crushed strawberries and 2 cups of white sugar. Stir and let them sit for at least 10 minutes.
- In a medium saucepan, add diced rhubarb, 2 cups of white sugar, and lemon juice. Cook over medium heat until the rhubarb is softened, about 8 minutes. Let the cooked rhubarb cool down.
- In a small saucepan, add the water and Sure Jell packet. Using medium heat, bring the mixture to a boil. Stir the mixture constantly for 1 minute while it is boiling. Remove from heat.
- In a large bowl, add the strawberries, cooked rhubarb, and Sure Jell mixture. Stir constantly for 3 minutes. This will dissolve the sugar and create the jam.
- Using a ladle and a wide funnel, fill the jars immediately. Leave at least ½ inch space on the top because the jam will expand during freezing. Add the covers and set aside.
- Let the covered jam containers stand at room temperature for 24 hours. Then refrigerate for up to three weeks or freeze for up to 1 year.
- If frozen, thaw in the refrigerator before using.
Notes
Note 1: Do not reduce the amount of sugar. It will cause the jam not to set up properly.
Note 2: Use the original Sure Jell in the yellow box. Make sure it is not expired.
Nutrition Information
Serving: 2 TablespoonsCalories: 53kcalCarbohydrates: 14gProtein: 0gFat: 0gSugar: 13g
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