Great article. I am a freezer jam convert. The taste is so summer fresh compared to jam canned in a water bath. I make strawberry rhubarb freezer jam too. 😋
Here's the recipe that I use from Getty Stewart. Getty is a home economist guru from Winnipeg Manitoba. She has great recipes and money saving tips for eating seasonally. She has an ebook full of rhubarb recipes. I highly recommend the Rhubarb BBQ sauce! 😋
1 pkg Freezer Jam Pectin* I use Bernardin No Cook Freezer Jam Pectin
Instructions
Wash and clean fresh strawberries or thaw frozen strawberries.
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 a 9×13 casserole dish or baking pan so they're easy to mash. Use a potato masher or fork to squish them to your desired size (they will be exactly as you mash them since they don't get cooked). I don't recommend using a blender or food processor as they get too liquidy.
Add in the cooked rhubarb and mix well. Mash the combined mix a little more until nicely mixed.
When finished, you should have 4 cups (1 L) of crushed fruit.
In separate small bowl, mix sugar and pectin.
Add pectin to fruit. Stir until pectin is completely dissolved, about 3 minutes.
Pour into clean jars or plastic freezer containers leaving a ½ inch (1.2 cm) headspace to allow for expansion.
Wipe rim with clean cloth and seal.
Let stand for 30 minutes to set.
Keep in fridge for 3 weeks or in freezer for 1 year or longer.
Great article. I am a freezer jam convert. The taste is so summer fresh compared to jam canned in a water bath. I make strawberry rhubarb freezer jam too. 😋
Nice!
What is your recipe for the SB/R jam?
Here's the recipe that I use from Getty Stewart. Getty is a home economist guru from Winnipeg Manitoba. She has great recipes and money saving tips for eating seasonally. She has an ebook full of rhubarb recipes. I highly recommend the Rhubarb BBQ sauce! 😋
https://www.gettystewart.com/
Anyway, here's her recipe.
Strawberry Rhubarb Freezer Jam
Prep : 20minutes minsTotal Time: 20minutes mins
Servings: 4 jars
Ingredients
4 cups Strawberries fresh or frozen
2 cups Rhubarb diced fresh or frozen
1 ½ cups Sugar
1 pkg Freezer Jam Pectin* I use Bernardin No Cook Freezer Jam Pectin
Instructions
Wash and clean fresh strawberries or thaw frozen strawberries.
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 a 9×13 casserole dish or baking pan so they're easy to mash. Use a potato masher or fork to squish them to your desired size (they will be exactly as you mash them since they don't get cooked). I don't recommend using a blender or food processor as they get too liquidy.
Add in the cooked rhubarb and mix well. Mash the combined mix a little more until nicely mixed.
When finished, you should have 4 cups (1 L) of crushed fruit.
In separate small bowl, mix sugar and pectin.
Add pectin to fruit. Stir until pectin is completely dissolved, about 3 minutes.
Pour into clean jars or plastic freezer containers leaving a ½ inch (1.2 cm) headspace to allow for expansion.
Wipe rim with clean cloth and seal.
Let stand for 30 minutes to set.
Keep in fridge for 3 weeks or in freezer for 1 year or longer.
Thanks - I'll have to give this a try :)