This Strawberry Rhubarb Freezer Jam boasts wonderful flavour and is very quick and easy to make. Because it is to stored in the freezer, it does not require a long cooking time or the hot water canning process.
Like any freezer jam, this Strawberry Rhubarb Freezer Jam is a softer jam than most that are cooked for many minutes on the stove in the traditional jam-making way. I know some recipes for freezer jams don’t require any cooking at all but I personally feel that, if the fruit has not had some cooking, it’s really just a sauce, not a jam. I think the heating of the product brings out deep flavour notes in the jam.
This jam will appear to be somewhat watery and runny when it first comes off the stove. However, it will thicken some as it sets up. For this reason, be sure to let the jars sit, undisturbed, on the counter for a full 24 hours to set before freezing. Resist the urge to pick up the jars and tilt and twirl them to see if the jam is thickening – just let them be.
And, just know that this jam is unlikely to become as thick as traditional jams that are cooked for many minutes on the stove. In my view, the easy procedure and speed with which this jam can be made, along with its wonderful combination of rhubarb and strawberry flavours, more than make up for the lack of a thick consistency.
My preference is to freeze the jam in sterilized glass jars. Even though the jam is going to be frozen, I still simply like to know the jars are sterilized before placing my jam in them. Plastic freezer containers can be used but the jam will need to cool before placing in the containers.
Because this jam has not been processed via the hot water canning method, it is not considered shelf-stable at room temperature so be sure to freeze the jam, after the 24-hour setting period, to preserve it. Once opened, store the jam in the refrigerator for up to about a month (if it lasts that long).
Whether you are an experienced jam maker or a novice making your first batch, this is a great jam to make because it is quick and easy and requires no hot water canning.
[Printable recipe follows at end of post]
Strawberry Rhubarb Freezer Jam
Ingredients:
1¼ lb strawberries, hulled, washed, and sliced (or quartered, if small berries)
¾ lb rhubarb, sliced ½“ thick
1½ cups granulated sugar
1½ cups granulated sugar
2 oz freshly squeezed lemon juice
2 tbsp orange juice
Method:
Place strawberries and rhubarb in medium-sized stockpot. Add the first 1½ cups sugar, stir into fruit, and let stand for 5 minutes. Place pot over medium high heat to bring mixture to a boil, stirring frequently. Boil hard for 4 minutes, starting the timing when the mixture reaches a rolling boil. Stir frequently.
Add the remaining 1½ cups of sugar, stirring to blend it in. Return mixture to a rolling boil, continuing to stir frequently to prevent it from scorching. Boil mixture briskly over medium-high heat for 4 minutes (starting the timing when the mixture reaches a rolling boil again), continuing to stir mixture often.
Remove jam from heat and stir in the lemon and orange juices. Skim off, and discard, any foam that remains. Jam will appear runny but will thicken somewhat when set. Fill sterilized jars, leaving about 1” headroom to allow for product expansion when freezing. Apply heated lids and jar bands to jars. Let jars stand on counter for 24 hours, without disturbing, to allow the jam to set before freezing.
Yield: Apx. 4 half-pint jars
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Strawberry Rhubarb Freezer Jam
Ingredients
- 1¼ lb strawberries, hulled, washed, and sliced (or quartered, if small berries)
- ¾ lb rhubarb, sliced ½“ thick
- 3 cups granulated sugar (divided in half)
- 2 oz freshly squeezed lemon juice
- 2 tbsp orange juice
Instructions
-
Place strawberries and rhubarb in medium-sized stockpot. Add 1½ cups of the sugar, stir into fruit, and let stand for 5 minutes. Place pot over medium high heat to bring mixture to a boil, stirring frequently. Boil hard for 4 minutes, starting the timing when the mixture reaches a rolling boil. Stir frequently.
-
Add the remaining 1½ cups of sugar, stirring to blend it in. Return mixture to a rolling boil, continuing to stir frequently to prevent it from scorching. Boil mixture briskly over medium-high heat for 4 minutes (starting the timing when the mixture reaches a rolling boil again), continuing to stir mixture often.
-
Remove jam from heat and stir in the lemon and orange juices. Skim off, and discard, any foam that remains. Jam will appear somewhat runny and watery but will thicken somewhat when set. Fill sterilized jars, leaving about 1” headroom to allow for product expansion when freezing. Apply heated lids and jar bands to jars. Let jars stand on counter for 24 hours, without disturbing, to allow the jam to set before freezing.
Recipe Notes
Yield: Apx. 4 half-pint jars
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For other great jam, jelly, and marmalade recipes from My Island Bistro Kitchen, click on the links below:
Blueberry and Grand Marnier Jam
Gooseberry Jam
Zucchini Jam
Pumpkin Jam
Rhubarb Marmalade
Green Tomato Marmalade
Peach Marmalade
Crabapple Jelly
Rosy Rhubarb Jelly
Strawberry Rhubarb Jelly
Traditional Raspberry Jam (no pectin added)
Small Batch Cherry Jam