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Strawberry Rhubarb Freezer Jam

Strawberry Rhubarb Freezer Jam
  • Prep 30 min
  • Total 30 min
  • Servings 4
Use this Jam for the Strawberry Rhubarb Bars
By Baker Peabody
Updated October 15, 2014

Ingredients

  • 3 cups strawberries, washed and hulled
  • 2 cups rhubarb, washed and diced
  • 2 1/4 cups super fine sugar, divided
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 1/8 tsp. ground cinnamon
  • 1 box no sugar pectin (such as Ball®)
  • 1/2 cup water

Steps

  • 1
    Prepare freezer ready jars by sterilizing them.
  • 2
    In a large saucepan, add the rhubarb, strawberries, and 1 cup of sugar. Stir to make sure juices start to form and sugar breaks down. Bring to a boil.
  • 3
    In a separate saucepan combine the remaining sugar, water, and pectin. Bring to a boil.
  • 4
    Once the pectin mixture starts to boil let boil for another 5 minutes.
  • 5
    Remove from saucepan and combine with fruit mixture.
  • 6
    Add in juice and cinnamon and let sit for a few minutes. Then spoon jam into jars.
  • 7
    Leave about 3/4 inch head room at the top of each jar. Add lid and bands.
  • 8
    Place in fridge for at least 24 hours to set up. Then the jars can be either stored in fridge for up to 3 weeks or placed in freezer.

Nutrition Information

No nutrition information available for this recipe
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