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!