Saturday, May 7, 2011

Strawberry Rhubarb Freezer Jam

I previously posted that I have a bumper crop of rhubarb this year and I am so thankful!   In addition to freezing some for pies, this lovely ruby colored jam slathered on toast or atop a scoop of vanilla ice cream will surely conjure up wishes for the arrival of spring during the cold chilly winter months.

This recipe is not mine.  Rather, it is one that I found on Lee Drummond's website, known to the blogger world as The Pioneer Woman and decided to give it a try.   A friend of mine shared this website with me last year.  Thanks Andrea!

If you haven't seen the website, when you get a few minutes, relax and take a look. I think you'll enjoy it.

This recipe makes a lovely freezer jam with minimal ingredients and minimal trouble.


Strawberry-Rhubarb Freezer Jam
Yield:  6 pint jelly jars

Ingredients:

8 cups chopped rhubarb
3 cups granulated sugar
1/2 cup + 4 teaspoons of Strawberry Jello (buy the large box - you'll have leftovers)

Directions:
  1. Wash and chop rhubarb.
  2. Place the rhubarb in a large heavy pan and mix in the sugar.
  3. Let the rhubarb and sugar mixture sit for 2 hours to bring out the juices in the rhubarb.
  4. Turn the heat up under the pot and bring the mixture to a boil.
  5. Stir and boil for 5 minutes.
  6. Stir in the Jell-O and mix well to dissolve the Jell-O.
  7. Ladle the mixture into pint sized jars. Wipe the lids and place on the ring.
  8. Cool to room temperature.
  9. Place jars in the freezer.

Note: Use tempered glass jars so they can be placed in the freezer.


After 2 hours
Be sure to put one jar in the fridge because you are going to want to sample this beautiful jam right away!

Strawberry Rhubarb Freezer Jam



5 comments:

  1. I made this last week and it was FANTASTIC!!! Thanx for sharing!

    ReplyDelete
  2. This only made enough to fill six half-pint jars. Tastes amazing though, and it was super easy!

    ReplyDelete
  3. Does the recipe mean a 1/2 cup plus 4 teaspoons jello mix? "1/2 cups" can be a little confusing. :(

    ReplyDelete
    Replies
    1. Edit made, thanks. It looked like you managed to figure it out, despite the "s".

      Delete

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My career is in IT.  Cooking and photography are among a few of my hobbies. In my spare time, which is most weekends I tie on my apron and exercise my creativity by trying new recipes and adapting them to my tastes. I also have a passion for photography that I incorporate by taking photographs to go along with the recipes I post on my blog.  
I also enjoy travel, both near and abroad. Meeting new people, new experiences and cultures and oh, not to mention the food! I hope you enjoy my blog.