Wednesday, June 5, 2013

Easy Strawberry Rhubarb Freezer Jam


Freezer jam is so easy and so delicious. Since you either don't cook the fruit or, as in the case of rhubarb, cook it only slightly, the fruit really is the star of the show. I also LOVE that it uses less sugar than cooked jam. My first freezer jam recipe is my most viewed page on this blog so I think other people have been enjoying freezer jam too!

Since I've been seeing rhubarb at our local fruit stands this week, this is the perfect time to share another freezer jam recipe. This strawberry rhubarb jam is sweet but still just a little tart thanks to the rhubarb. You do have to stew the rhubarb for about 10 minutes to soften it but the strawberries don't need to be cooked. I also added a little bit of cardamom. Although it's optional, try it if you have it on hand as it goes really well with both fruits. This jam is great on toast but also amazing on ice cream!






Ingredients

1 -1/2 cups (375 ml) berry sugar 
1 lb strawberries
1 pouch (45 g) Freezer Jam Pectin (I use BERNARDIN®)
2 lbs rhubarb
1 tsp cardamon
zest of one lemon

Instructions


  1. Wash and hull strawberries. Place in a large bowl and mash. If they are not soft you could pulse them in a food processor until they are coarsely chopped.
  2. Wash rhubarb and leave wet. Trim the ends of the rhubarb and chop. Place in a stainless steel saucepan, cover and  bring to a slow boil. Boil gently for about 10 minutes to stew. Remove from heat and let cool 5 minutes. Measure 3 cups. 
  3. Mix two fruits together in the strawberry bowl. Add lemon zest and cardamon. Stir. (You should have about 4 cups of prepared prepared fruit in total.)
  4. In another large mixing bowl, whisk together Freezer Jam Pectin and sugar. Stir fruit mixture into pectin-sugar mixture for 3 minutes.
  5. Ladle jam into containers, leaving approximately 1/2 inch (1 cm) headspace. Wipe the jar rims. Close with your lids. Let stand until thickened, about 30 minutes.Jam can be stored for up to 3 weeks in the fridge or in the freezer for up to 1 year.

Makes about 5 x 250 ml jars.

Try my raspberry lime freezer jam too- it's one of my favorites!

18 comments:

  1. That looks incredible, I love making homemade jam this time of year!

    Happy Blogging!
    Happy Valley Chow

    ReplyDelete
  2. Can you tell me exactly what berry sugar is please

    ReplyDelete
    Replies
    1. Berry sugar is the same as castor sugar or superfine sugar (not powdered). This site has great descriptions of different sugars.
      http://www.sugar.ca/english/consumers/typessugar.cfm
      If you don't have berry sugar you can use regular granulated sugar.
      Thanks for visiting.
      Ceecee

      Delete
  3. Do you add water to the rhubarb or are you just using the water clinging to the rhubarb from rinsing? Is that what "cover" means? Cover with water or the pot lid?

    ReplyDelete
  4. I just use the water clinging to the rhubarb. However, if you find that it evaporates too quickly before the rhubarb releases it's own moisture you can add up to 1/2 c of water to the pot. Cover with a lid.

    Thanks
    Ceecee

    ReplyDelete
  5. This is fabulous on pancakes too! Thank you for sharing this.

    ReplyDelete
  6. how many cups of rhubarb? i see 2 lbs but how many cups of diced rhubarb does that equal

    ReplyDelete
    Replies
    1. I think about 6 cups.....depending on how big or small it's chopped.

      Delete
  7. Yum! I am getting ready this week to make my annual large batch of strawberry freezer jam, but I am going to try some with the rhubarb! It sounds wonderful:) Your pictures are beautiful too:) I am your newest follower on Bloglovin! I look forward to following you and seeing what you come up with next.

    ReplyDelete
  8. I haven't used sugar in my freezer jam, find the fruit is more than enough sweetness. Making another batch this weekend!

    ReplyDelete
  9. Just made this! So yummy! Thanks so much for the de-lish recipe :)

    ReplyDelete
  10. Is freezer pectin the same as instant pectin? This looks delicious. Love those two flavors together.

    ReplyDelete
    Replies
    1. Yes, instant pectin is used to make freezer jam!

      Ceecee

      Delete
  11. I use unsweetened jello to have my jam set up. I use strawberry unsweetened to bring out flavor of strawberries

    ReplyDelete
  12. This comment has been removed by the author.

    ReplyDelete
  13. I have Knox gelatin, can I use this instead of the pectin?

    ReplyDelete
    Replies
    1. Gelatin isn't the same as pectin so I can't say for sure if it will work as I haven't tried it. There are however recipes out there that use it. I pulled this one: http://www.justapinch.com/recipes/sauce-spread/jam/make-your-own-jell-o-jam.html

      Delete