30 MINUTES TO HOMEMADE CERTO STRAWBERRY-RHUBARB FREEZER JAM
Made with fresh strawberries and rhubarb, lemon juice, sugar and fruit pectin, this easy-to-make jam can be frozen for up to a year.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield 6 (1-cup) containers or 96 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Measure crushed strawberries and finely chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
- Mix pectin and lemon juice in small bowl. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals will remain.)
- Fill all containers to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 8 g, Protein 0 g
RHUBARB JAM - RHUBARB JAM RECIPE
Celebrate spring with a simple, fresh rhubarb jam with only two ingredients.
Provided by Colleen Milne
Categories Jams, Jellies, & Preserves
Time 40m
Number Of Ingredients 2
Steps:
- Put chopped rhubarb and sugar in a glass or stainless steel bowl, stir and allow to sit until the sugar is dissolved and there is lots of juice. This can be overnight in the fridge or several hours on the countertop.
- Put into a stainless steel pot (other pots such as cast iron, enamel, copper, or aluminum will react with the ingredients and discolour the jam) over medium high heat and bring to a boil, stirring occasionally.
- Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens and the rhubarb has broken down, about 30 minutes.
- Let cool, and transfer into jars.
- Rhubarb Jam will keep in the fridge for around three weeks. I didn't process this recipe, but it could be done on a large scale if you have a ton of rhubarb.
Nutrition Facts : ServingSize 2 tbsp, Calories 21 kcal, Carbohydrate 5 g, Sugar 4 g
EASIEST RHUBARB JAM RECIPE
A delightful rhubarb jam recipe that tastes only of rhubarb, no strawberries or ginger to take away the flavor.
Provided by Christina Conte
Categories Jams
Time 35m
Number Of Ingredients 4
Steps:
- Put a saucer in the freezer.
- Heat rhubarb and lemon juice over medium heat.
- Increase the heat and boil for 10 minutes. Add pectin and boil for another 10 minutes.
- Now add the sugar and boil for another 15 to 20 minutes, or until a little jam congeals on the saucer (from the freezer).
- Boil some water to rinse the jars and lids just before filling them. Pour hot jam into the jars and close immediately.
- You can let the jars cool and keep in the fridge or process them so that they're safely sealed.
Nutrition Facts : Calories 15 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fiber 0 grams fiber, Protein 0 grams protein, ServingSize 1 Tbsp, Sodium 0 milligrams sodium, Sugar 0 grams sugar
RHUBARB JAM
A rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!
Provided by CHOLLOW
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h10m
Yield 32
Number Of Ingredients 5
Steps:
- In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
- Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 13.1 g
FRESH BLUEBERRY RHUBARB JAM
Steps:
- Place the sugar and cassis in a large (8-by-4-inch) heavy-bottomed saucepan. Add the rhubarb, blueberries, apple, and lemon zest and toss well to coat the fruit with the cassis and sugar. Cover the pot and cook over medium heat for 5 to 10 minutes, until there is a lot of liquid and it comes to a full boil. Lower the heat and cook uncovered at a low boil for 35 to 40 minutes, stirring occasionally, until the fruit has disintegrated and the mixture has thickened. (I test a little by putting some jam in a dish in the freezer to check the consistency when it cools.) If necessary, cook for another 5 minutes. Set aside to cool, then refrigerate.
BLUEBERRY RHUBARB JAM
Provided by Marisa McClellan
Number Of Ingredients 4
Steps:
- Prepare a small water bath canning pot and four half pint jars.
- Pour the blueberries into a non-reactive pot (I used a five quart Dutch oven for this batch and it worked nicely). Using a potato masher, work the blueberries until they're mostly crushed. Add the rhubarb. Whisk the pectin into the sugar and add that to the pot as well.
- Place the pan on the stove over high heat and bring the fruit to a boil. Cook, stirring regularly for 18 to 22 minutes, until the fruit starts to thicken into jam.
- Once the jam has thickened satisfyingly and has reduced by at least one-third, it is done.
- Funnel the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
RHUBARB JAM
This sweet-tart jam is great on scones and toast and mixed into oatmeal. Try it on our Strawberry Layer Cake.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Time P1D
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- Bring rhubarb, sugar, and 1/4 teaspoon salt to a boil in a large pot, stirring often. Cook, stirring often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, about 10 minutes. Stir in lemon juice to taste. Let cool for 1 hour. Refrigerate overnight.
RHUBARB FREEZER JAM
I am not sure what my Grammie loved more? ....rhubarb or zucchini. But I know she and Grandpa grew both in the garden every year. I have had my share of rhubarb pie and jam when I was younger but now I am the one preparing the goodies. This jam has wonderful tart flavors of rhubarb & pineapple along with sweet flavors from the...
Provided by Kimberly Biegacki
Categories Jams & Jellies
Time 35m
Number Of Ingredients 5
Steps:
- 1. Gather you ingredients to make your jam.
- 2. Cook rhubarb, sugar and water until it comes to a boil. It should about 7 - 10 minutes. (I used a potato masher to mash up the rhubarb just a little. It does break down fast though and doesn't need much mashing.)
- 3. Add drained pineapple and cook 5 more minutes. Remove from stove and add jello, stirring till it is dissolved.
- 4. Put into sterilized jars and place the lids on. I let my jars rest on the counter for about an hour and then stored them in the freezer.
- 5. I am pleased to say, that I added a 20 oz. can of drained pineapple and the jam still set up.
- 6. Label your jars and make sure you put a date on them. This jam will be good in the freezer up to a year and once opened good only for 1 month.
- 7. Nephew Brendan taste testing jams, jellies, preserves and marmalades. He and his brother Noah especially loved this jam.
(WHATEVER) RHUBARB FREEZER JAM
Rhubarb is the first thing able to be harvested in my area, and I'm always itching to make something from home grown ingredients as we're teased with warmer weather. This recipe is nice because you can customize it to any flavor you'd like, without having to wait for fresh berries to grow.
Provided by Jenni K
Categories Jams & Jellies
Time 25m
Number Of Ingredients 5
Steps:
- 1. Dice rhubarb and measure out sugar into a separate bowl.
- 2. Place rhubarb and water into a large pot or skillet and cook on high until water starts to boil, stirring occasionally. Once it starts to boil, cook 2-5 minutes, stirring constantly, until rhubarb is tender.
- 3. Stir in sugar. Bring to a rolling boil (where the bubbles can't be stirred away). Keep on a rolling boil, stirring constantly, for 7 minutes. (You may want to wear an oven mitt, as the steam gets pretty warm stirring for that long)
- 4. Reduce heat to medium. Stir in pie filling (I used raspberry) until blended. Add jello and stir constantly for 3 minutes, or until jello is dissolved. Remove from heat and cool to room temperature.
- 5. Ladle into freezer containers. Store in the fridge for immediate use, or freeze up to 1 year. -If your rhubarb has a lot of moisture in it already, only use 1/2 cup of water. -You can alter the amount of sugar to your own taste. -Change up the flavors of pie filling or jello to make custom flavors of jam.
RHUBARB FREEZER JAM
Use this easy and delicious recipe for tangy rhubarb freezer jam, with no canning required. Enjoy this jam with toast, ice cream, or on roast pork.
Provided by Leda Meredith
Categories Breakfast Brunch Jam / Jelly
Time 8h30m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- In a medium-sized pot over low heat, combine the rhubarb, 3/4 cup of sugar and water. Stir constantly until all of the sugar is dissolved, or about 5 minutes.
- Continue to cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat. This process might take 15 to 20 minutes.
- Taste the mixture and add additional sugar if you desire more sweetness. Keep in mind, though, that the sour flavor is part of what is special about rhubarb. If you do add additional sugar, return the pot to the stove and cook over low heat. Stir constantly until the sugar is completely dissolved. Remove the jam from the stove and let it cool off to room temperature before using or storing it.
Nutrition Facts : Calories 22 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 5 g, Fat 0 g, ServingSize 1 1/2 pints (48 servings), UnsaturatedFat 0 g
RASPBERRY RHUBARB FREEZER JAM
The recipe is changed from a Certo Liquid Pectin recipe. Original recipe was for strawberry rhubarb jam. Times are estimates.
Provided by tasb395
Categories Raspberries
Time 30m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Thoroughly crush raspberries, one layer at a time. We actually sieved raspberries until we had 1 cup without seeds and then crushed enough with seeds to equal 1 1/2 cups. We wanted some seeds, just not a lot.
- Finely chop unpeeled rhubarb.
- In large mixing bowl stir together prepared fruit and sugar.
- Let stand 10 minutes.
- Add Certo Liquid Pectin and lemon juice. Stir 3 minutes.
- Put into clean containers filling up to 1/4 inch from rim. Cover with lids. Leave at room temperature 24 hours or till set.
- Notes" No-cook jam may be stored in the refrigerator for up to 3 weeks or can be kept in the freezer for 6-8 months.
- Sterilized containers are not required for no-cook jams, they simply need to be washed in hot soapy water and rinsed before use. Plastic freezer containers, or glass jars with tight-fitting lids that are no larger than 2 cups can be used.
Nutrition Facts : Calories 802, Fat 0.3, Sodium 3.1, Carbohydrate 206.4, Fiber 3.3, Sugar 201.9, Protein 0.7
STRAWBERRY RHUBARB JAM WITH JELLO
This three ingredient Strawberry Rhubarb Jam with Jello is the perfect way to make a yummy refrigerator jam in less than 15 minutes.
Provided by Barbara
Categories Breakfast
Time 15m
Number Of Ingredients 3
Steps:
- Wash rhubarb and cut into 1 inch chunks.
- Add rhubarb and sugar into a food processor bowl. Pulverize until the rhubarb and sugar make a wet paste.
- Pour rhubarb mash into a small saucepan over medium heat.
- Bring to a rolling boil, and continue to boil for 5 minutes. Remove from heat.
- Stir in Strawberry Jello until completely mixed.
- Pour into a clean quart mason jar or heat proof container. Let cool before covering with lid.
- Refrigerate overnight so the jam can set up. Enjoy!
- Makes one quart of jam, one Tablespoon is a serving.
Nutrition Facts : Calories 38 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
RHUBARB-RASPBERRY JAM
Tart rhubarb and sweet raspberries are the seasonal jam pairing you never knew you needed. Make a batch while the produce is ripe and store it in your fridge (or freezer) for later use as a spread on toast, as a side to cheese plates, and in desserts like the rolled pavlova pictured here.
Provided by Sarah Carey
Categories Food & Cooking Seasonal Recipes Spring Recipes
Time 30m
Yield Makes 2 1/2 Cups
Number Of Ingredients 5
Steps:
- Bring rhubarb, raspberries, sugar, lemon zest and juice, and salt to a boil in a heavy pot, stirring often. Cook, continuing to stir often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, 8 to 10 minutes.
- Let cool completely, about 2 hours. Refrigerate in an airtight container until cold, at least 4 hours and up to 1 month, or freeze up to 3 months.
30 MINUTES TO HOMEMADE SURE.JELL STRAWBERRY-RHUBARB FREEZER JAM
Making this easy, no-cook freezer jam is a great way to preserve sweet, ripe strawberries and fresh tart rhubarb for year-round enjoyment.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield Makes about 5 (1-cup) containers or 80 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1 cup strawberries into large bowl. Cut rhubarb into 2-inch pieces. 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 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
RHUBARB JAM
Rhubarb jam, not very sweet
Provided by Hannah_
Time 30m
Yield Makes 1 litre
Number Of Ingredients 0
Steps:
- Cut rhubarb into 3 cm chunks
- Put rhubarb, sugar, and vanilla pods into a frying at low heat. When sugar dissolves, add lemon juice and put at higher heat for about 10 min.
STRAWBERRY-RHUBARB JAM
Strawberries and rhubarb are a quintessential spring pairing and making jam with them is a wonderful way to preserve some of their bright flavor long after the season is over. In this recipe, we've bumped up the tart rhubarb to help balance the sweetness of the strawberries and sugar. We've also suggested ways to boost the flavor with simple mix-ins. This jam makes a delicious topping for ice cream or yogurt, or a simple and elegant way to fill a cake in place of frosting.
Provided by Food Network Kitchen
Categories condiment
Time 1h45m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.
FREEZER RHUBARB JAM
Can add or substitute Mulberrys or Strawberrys. Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit, it was to be counted as a fruit for the purposes of regulations and duties. Very interesting!
Provided by MadCity Dale
Categories Low Protein
Time 20m
Yield 4 pints
Number Of Ingredients 4
Steps:
- Bring water and rhubarb to a boil. Add sugar and return to a rolling boil stirring often.
- Cook for 2 minutes stirring constantly, then add Jello and stir well.
- Pour into freezer containers leaving 1/4 inch headspace.
Nutrition Facts : Calories 583.9, Fat 0.2, SaturatedFat 0.1, Sodium 104.8, Carbohydrate 148.4, Fiber 1.6, Sugar 144, Protein 2.5
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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. 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 headspace. Seal and label. Let stand at room temperature for about 24 hours or until set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.
RHUBARB FREEZER JAM (EASY!) | VANILLA AND BEAN
From vanillaandbean.com
5/5 (3)Total Time 35 minsCategory CondimentCalories 49 per serving
- For this recipe I use three 1/2 pint mason jars with screw top lids. Wash and rise the jars and lids in hot soapy water, or wash in the dish washer. Set aside to dry.
- To the heavy sauce pan or Dutch oven add the rhubarb, orange juice, zest, sugar and vanilla bean pod (empty of its seeds). Stir, coating the rhubarb - use your longest handle wooden spoon. On medium high heat, bring the mixture to a simmer. The sugar will start to melt and the rhubarb will begin breaking down. Once simmering, increase the heat to high and bring the mixture to a boil, stirring as needed (often) to prevent sticking to the bottom of the pot. Rotate the pan if needed to avoid burner hot spots. The mixture will boil vigorously at first, but as it cooks down, it will boil more slowly.
- Jam can be enjoyed after chilling in the fridge for an hour or two. Store in the refrigerator for up to two weeks or in the freezer for six + months. Do not store at room temperature as this jam is not shelf stable.
EASY STRAWBERRY RHUBARB JAM - FAMILY FRESH MEALS
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CINNAMON RHUBARB JAM - FOOD LIFE DESIGN
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Servings 6Estimated Reading Time 4 mins
- Combine rhubarb, water and cinnamon in a large pot. Heat on medium-high temperature until boiling.
- Turn the temperature down, cover and continue to cook for 20 minutes or until the rhubarb is soft and mushy.
- Add butter, sugar and lemon juice. Stir continuously until the jam reaches a full boil that you cannot stir down.
EASY TO MAKE STRAWBERRY RHUBARB FREEZER JAM - GETTY STEWART
From gettystewart.com
5/5 (2)Total Time 20 minsEstimated Reading Time 2 mins
- In a saucepan, bring rhubarb and 1-2 Tbsp water (just enough to cover the bottom of the pot) to a boil. Simmer for 6-8 minutes until rhubarb is soft and tender.
- Place strawberries in large wide bowl or even a 9x13 glass casserole dish so they're easy to mash. Use a potato masher to squish them well. (Whatever size you squish them is what size they'll be on your toast.)
- Add in the cooked rhubarb and mix well. Mash the combined mix a little more until nicely mixed.
STRAWBERRY-RHUBARB FREEZER JAM RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 1 hr
- Stir 1 cup sugar into the strawberries, and let stand at room temperature. Cook rhubarb with remaining 1 cup sugar in a medium stainless steel saucepan over medium heat 10 minutes or until fruit is softened and sugar is melted, stirring constantly.
- Stir strawberry mixture into rhubarb mixture; pulse in a food processor 8 to 12 times or until slightly chunky, stopping to scrape down sides. Transfer to a medium glass or nonmetallic bowl. Let stand 15 minutes. Gradually stir in pectin. Stir 3 minutes; let stand 30 minutes.
- Spoon mixture into clean (1⁄2-pt.) jars or other freezer containers, leaving 1⁄2-inch headspace. Seal, label, and freeze upright. Store in freezer up to 1 year. Thaw completely (about 1 day) in refrigerator before using. Refrigerate after thawing, and use within 3 weeks.
GINGER LOVERS' RHUBARB FREEZER JAM | CLUB HOUSE CA
From clubhouse.ca
Servings 45Category Dips And Spreads
- Combine rhubarb* water and Ginger in saucepan. Bring to a boil and simmer uncovered until tender (about 5 minutes). Chill.
- Place cooked, chilled rhubarb in large mixing bowl. Gently stir in sugar and allow to stand for 15 minutes.
- Slowly sprinkle Garden Fare No Cook Freezer Jam gelling powder a little at a time onto rhubarb mixture while stirring for 3 minutes.
STRAWBERRY-RHUBARB FREEZER JAM - MIDWEST LIVING
From midwestliving.com
Servings 5Calories 53 per servingTotal Time 35 mins
- 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. 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 headspace. Seal and label. Let stand at room temperature for about 24 hours or until set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.
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Cuisine CanadianCategory BreakfastServings 4Estimated Reading Time 4 mins
- 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.
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Servings 3Calories 28 per servingTotal Time 26 hrs 25 mins
- In a medium saucepan combine blueberries, rhubarb, apple, and honey. Bring to boiling over medium high heat, stirring occasionally; reduce heat. Simmer, uncovered, for 10 to 20 minutes or until slightly thickened* (mixture will thicken more as it cools); stir mixture occasionally while cooking and use a wooden spoon to gently crush the blueberries against the side of the saucepan.
- Ladle into half-pint freezer containers, leaving a 1/2-inch headspace. Seal; label. Let stand at room temperature for 24 hours. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.
STRAWBERRY RHUBARB FREEZER JAM - THE BUSY BAKER
From thebusybaker.ca
5/5 (5)Total Time 20 minsCategory Breakfast, CondimentCalories 86 per serving
- Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
- Use a potato masher to mash the fruit until they begin to fall apart and the rhubarb gets stringy. The more you mash, the smaller the fruit pieces will be.
EASY STRAWBERRY RHUBARB JAM (VIDEO) - TATYANAS EVERYDAY FOOD
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Ratings 1Calories 539 per servingCategory Dessert
- This recipe can be increased and used for larger batches of jam! Just follow the same ratio of sugar to fruit to pectin. Make sure to follow the instructions on the back of your pectin box to determine the sugar to fruit to pectin ratio. I used Certo Liquid Pectin, regular strength. Liquid, powder or low-sugar varieties can be used.
- Dice the strawberries and rhubarb into pea-sized pieces. Make sure to measure the fruit as you add it into a medium-sized pot. Add the sugar and pectin to fruit and use a spatula to combine everything together. Bring the fruit to a boil over medium-high heat, then reduce the heat to medium-low and simmer for a minimum of 10 minutes. As the jam cooks, use a spoon to skim off any foam that forms on the surface and discard.
- As the jam cooks, prepare your jars and lids. For conventional jam, use glass jars; for freezer jam, use freezer-safe plastic jars that are shatter resistant. Place the lids into a bowl filled with boiling water and let stand. To sanitize the jars, rinse them with boiling water 2 to 3 times. Invert the jars onto a clean towel and let the water drain. Sanitize both glass and plastic jars! Watch my video recipe to see how it's done!
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- Place the rhubarb in a large pot over medium heat. Add enough water to cover the bottom of the pan so the rhubarb doesn't burn.
- Cook for 5-7 minutes, or until the rhubarb is very soft. Remove from heat and pour into a measuring cup.
- Mash fruit with a potato masher for best results. If you use a food processor, pulse to chop. DO NOT PUREE. The jam should have large bits of fruit, if desired.
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- Prepare rhubarb: Discard the leaves, they are poisonous. Wash, dry and roughly chop the stalks. Place them in a food processor.
- Prepare oranges: Remove the thick orange peel and the outer white thin peel with a small knife. Remove all the pits. Chop roughly and place in the food processor.
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