dips and spreads

Strawberry-Rhubarb Freezer Jam

Preserve two of the freshest flavours of summer – strawberry and rhubarb - with homemade freezer jam. Garden Fare No Cook Freezer Jam Gelling Powder makes it easy!

 


25 min
PREP TIME
20
CALORIES
6
INGREDIENTS

INGREDIENTS 75 SERVINGS

  • Glass or plastic jars with tight fitting lids
  • 3 cups (750 milliliter) finely chopped rhubarb, fresh or frozen
  • 1/4 cup (50 milliliter) water
  • 2 cups (500 milliliter) chopped strawberries (strawberries must be finely chopped, then measured - do not purée)
  • 1 1/2 cups (375 milliliter) granulated sugar
  • 1 package (45 gram) No Cook Freezer Jam Gelling Powder

Preparation

  • 1 Wash and rinse containers.
  • 2 Combine rhubarb* and water in saucepan. Bring to a boil and simmer uncovered until tender (about 5 minutes). Chill.
  • 3 Place cooked, chilled rhubarb and chopped strawberries in large mixing bowl.
  • 4 Gently stir in sugar and allow to stand for 15 minutes.
  • 5 Slowly sprinkle Garden Fare No Cook Freezer Jam gelling powder a little at a time onto fruit mixture while stirring for 3 minutes.
  • 6 Allow to stand for 5 minutes. Gently stir again for 1 minute.
  • 7 Pour jam into jars, leaving 1 inch (2.5 cm) head space. Seal tightly. Jam is ready to eat. No standing time is required.
  • 8 Store in refrigerator and use within 6 weeks or store in freezer for up to one year.
  • 9 *Rhubarb is a vegetable and requires cooking before use.

NUTRITION INFORMATION

(per Serving)

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