Strawberry Rhubarb Freezer Jam
This Strawberry Rhubarb Jam is easy to prepare with less than 30 minutes of cook time and NO canning required.
Equipment
- 3 1 quart freezer safe containers
- 1 immersion blender opt
- 1 large pot
Ingredients
- 10 cups ripe strawberries
- 3 stalks rhubarb
- 8 cups white sugar
Instructions
- Wash and trim strawberries and if needed cut them into half or 4ths.
- Cut the rhubarb into ¼-inch cubes. You can cut it into larger cubes if you choose, however, if you want it to blend nicely with the strawberries I recommend smaller cubes.
- Place 10 cups into a large pot with cubed rhubarb. Then add 8-10 cups of sugar. If your strawberries are very sweet do 8 cups if you have tart strawberries add 10 cups of sugar.
- Turn the stove on medium heat and stir the strawberries, rhubarb, and sugar until you see the juices. Once it starts to simmer lower the heat to medium-low on my stove it was at level 4.
- Once the jam is cooking you will notice foam at the top, skim it off for best results.
- If you want the jam to be blended with no chunks use an immersion blender to blend everything together once the rhubarb has softened. Then, continue to stir every 5 minutes for a total of about 30 minutes.
- Once the jam is done cooking let it cool to room temperature. Then pour into freezer-safe containers make sure to leave some space, about 3 inches, on top as it may expand a little in the fridge. .
- Then, place into the freezer for up to 6 months. I have had jam in the freezer for up to a year with no issues but it is recommended no more than 6 months