Olivia Carter
Strawberry rhubarb freezer jam is a delightful treat that captures the delicious flavors of summer in a jar. Made with juicy strawberries and tangy rhubarb, this jam is easy to make and perfect for spreading on toast or using as a topping for desserts. With just a few simple ingredients and a little bit of time, you can create a batch of this sweet and tart jam that will last all year long.
To make strawberry rhubarb freezer jam, you’ll need fresh strawberries, rhubarb stalks, sugar, lemon juice, and pectin. Start by chopping the strawberries and rhubarb into small pieces, then combine them in a large bowl. Add the sugar and lemon juice to the fruit mixture, stirring well to ensure that all of the ingredients are thoroughly combined.
Next, transfer the fruit mixture to a saucepan and bring it to a boil over medium-high heat. Once the mixture is boiling, stir in the pectin and continue to cook for an additional minute. Remove the saucepan from the heat and let the jam cool slightly before pouring it into freezer-safe containers. Be sure to leave some room at the top of the containers for the jam to expand as it freezes.
Once the jam has cooled completely, place the filled containers in the freezer and let them set for at least 24 hours before using. This will allow the jam to thicken and develop its full flavor. When you’re ready to enjoy your homemade strawberry rhubarb freezer jam, simply remove a jar from the freezer and let it thaw in the refrigerator overnight. Then, spread it on toast, swirl it into yogurt, or use it to create a delicious dessert. The possibilities are endless!
In conclusion, making strawberry rhubarb freezer jam is a fun and rewarding way to preserve the flavors of summer. With just a few simple ingredients and a little bit of time, you can create a batch of this sweet and tangy jam that will last all year long. So grab some fresh strawberries and rhubarb, and get ready to savor the taste of summer with each spoonful of homemade jam.
Preparing Ingredients for Strawberry Rhubarb Freezer Jam
Before you can make strawberry rhubarb freezer jam, it’s important to properly prepare all of your ingredients. This will ensure that your jam turns out delicious and perfectly set.
Here are the steps to prepare your ingredients:
1. Wash and Hull the Strawberries
Start by washing your strawberries under cold running water. Gently scrub the berries to remove any dirt or debris. Once clean, remove the green hulls by either pinching them off or using a small knife. Discard any berries that are overripe or moldy.
2. Wash and Trim the Rhubarb
Next, wash the rhubarb stalks thoroughly. Use a vegetable brush if necessary to remove any dirt. Once clean, trim off the ends of the stalks and discard. If the rhubarb stalks are thick, you may also want to remove any tough strings running along the edges. Chop the rhubarb into small pieces, about 1/2 inch in size.
3. Measure the Ingredients
Using a kitchen scale or measuring cups and spoons, measure out the required amounts of strawberries, rhubarb, sugar, and lemon juice. Be sure to follow the recipe carefully to get the right proportions. Measuring accurately is essential for achieving the perfect balance of sweet and tart flavors.
4. Prepare the Containers
Wash and sterilize your freezer-safe containers or jars. Make sure they are completely dry before transferring the jam into them. It’s a good idea to have a few extra containers on hand in case you end up with more jam than expected.
5. Set up Your Workspace
Before you start cooking, set up your workspace. Make sure you have all the necessary utensils, such as a large pot, a wooden spoon, and a ladle. It’s also a good idea to place some heatproof mats or trivets on your countertop to protect it from the hot pots and pans.
By following these steps to prepare your ingredients, you’ll be well on your way to making a batch of delicious strawberry rhubarb freezer jam. Enjoy!
Gathering fresh strawberries and rhubarb
One of the key ingredients for making strawberry rhubarb freezer jam is fresh strawberries and rhubarb. You can find these ingredients at your local farmers market or even grow them in your own garden.
When selecting strawberries, look for ones that are bright red and fragrant. Avoid strawberries that are mushy or have mold on them. Rhubarb should be firm and crisp, with vibrant red stalks. Avoid rhubarb that is limp or has brown spots.
Harvesting strawberries
If you’re lucky enough to have a strawberry patch in your garden, it’s important to know when to harvest them. Strawberries should be picked when they are fully ripe, which means they are bright red and have a sweet aroma.
When picking strawberries, gently grasp the stem just above the berry and twist. The ripe berries should easily detach from the plant. Avoid pulling on the berries, as this can damage the plant.
Harvesting rhubarb
Rhubarb is ready to be harvested when the stalks are at least 10 inches long and have a diameter of at least 1/2 inch. To harvest rhubarb, simply grasp the stalk near the base and pull it out with a gentle twisting motion. Avoid cutting the stalks with a knife, as this can introduce bacteria and lead to rot.
Once you have gathered your fresh strawberries and rhubarb, you’re ready to start making strawberry rhubarb freezer jam.
| Ingredient | Amount |
|---|---|
| Strawberries | 2 cups |
| Rhubarb | 1 cup |
| Sugar | 2 cups |
Washing, hulling, and chopping the strawberries
To make strawberry rhubarb freezer jam, the first step is to prepare the strawberries. Start by washing them thoroughly under cold running water. This will help remove any dirt or debris that may be on the surface of the berries.
After washing the strawberries, it’s important to hull them. This means removing the green leafy tops and any white part attached to them. To hull the strawberries, simply use a sharp knife or a strawberry huller to cut a small cone shape around the stem of each strawberry.
Once the strawberries are hulled, they need to be chopped into small pieces. This can be done using a knife or a food processor. If using a knife, simply cut the strawberries into small chunks. If using a food processor, pulse the strawberries until they are finely chopped.
After chopping, measure out the required amount of strawberries according to the recipe. It’s important to accurately measure the strawberries to ensure the proper balance of flavors in the jam.
| Ingredients: | Amount: |
|---|---|
| Strawberries | 4 cups, hulled and chopped |
Cutting the rhubarb into small pieces
Before you can start making strawberry rhubarb freezer jam, you’ll need to prepare the rhubarb. Begin by washing the rhubarb stalks under cold running water to remove any dirt or debris. Pat them dry with a clean towel.
Next, take a sharp knife and trim off the ends of each rhubarb stalk. You can also remove any leaves that may still be attached, as they are not typically used in recipes. Be sure to discard any parts that are discolored or damaged.
Once the rhubarb stalks are trimmed, cut them into small pieces. Aim for pieces that are about 1/2 inch in size, as this will allow them to cook evenly and blend well with the strawberries in the jam.
If you prefer a smoother consistency in your jam, you can also finely dice the rhubarb into smaller pieces. This step is optional and can be adjusted based on your personal preference for texture.
After cutting the rhubarb into small pieces, it is ready to be used in the strawberry rhubarb freezer jam recipe. Remember to keep the cut rhubarb separate from the strawberries until you’re ready to combine them in the next step.
Making Strawberry Rhubarb Jam
Ingredients:
- 2 ½ cups of chopped rhubarb
- 2 ½ cups of hulled and chopped strawberries
- 5 cups of sugar
- 1 package of powdered fruit pectin
- ½ cup of water
- ½ teaspoon of butter
Instructions:
- Wash and chop the rhubarb and strawberries.
- In a large pot, combine the rhubarb, strawberries, and sugar. Mix well and let it stand for about 15 minutes, stirring occasionally.
- In a separate small bowl, mix the powdered fruit pectin with water until dissolved.
- Add the pectin mixture to the pot of fruit and sugar.
- Place the pot on high heat and bring the mixture to a rolling boil, stirring constantly.
- Add the butter to reduce foaming.
- Boil the jam for 1 minute, still stirring constantly.
- Remove the pot from heat and let it cool for a few minutes.
- Spoon the jam into clean, sterilized jars, leaving a ¼ inch headspace.
- Seal the jars with lids and let them cool to room temperature.
- Label and date the jars, then store them in the freezer for up to one year.
Note: This recipe makes about 6 cups of jam.
Combining the strawberries and rhubarb in a saucepan
To make delicious strawberry rhubarb freezer jam, you will need to start by gathering fresh strawberries and rhubarb. Rinse the strawberries under cold water to remove any dirt or debris, then remove the stems and chop them into small pieces. Trim the ends of the rhubarb stalks and cut them into 1-inch pieces.
Once you have prepared the strawberries and rhubarb, it’s time to combine them in a saucepan. Place the chopped strawberries and rhubarb pieces into a large saucepan and set the heat to medium-low. Adding a little bit of water, about 1/4 cup, can help prevent the mixture from sticking to the bottom of the pan.
Stir the strawberries and rhubarb occasionally as they cook down and release their juices. The mixture should become soft and syrupy after about 15-20 minutes of cooking. At this point, you can use a potato masher or fork to mash the mixture slightly to achieve your desired consistency.
Note: If you prefer a smoother texture for your jam, you can blend the cooked mixture using an immersion blender or food processor.
Tip: It’s important to keep an eye on the saucepan while the strawberries and rhubarb are cooking to prevent them from burning. Adjust the heat as needed and keep stirring to ensure even cooking.
Adding sugar and lemon juice to the saucepan
After you have washed and diced your strawberries and rhubarb, it’s time to add the necessary sweetener and a touch of acidity to balance out the flavors. This is where sugar and lemon juice come into play.
Start by measuring out the required amount of granulated sugar. For every cup of prepared fruit mixture, you will need one and a half cups of sugar. This may seem like a lot, but the sugar is essential for preserving the jam and giving it the right consistency and sweetness.
Once you have measured out the sugar, add it to the saucepan along with the prepared fruit mixture. Mix everything together gently to ensure that all the fruit is coated with sugar.
Next, it’s time to add the lemon juice. The lemon juice serves two purposes: it adds a tangy flavor to the jam and helps preserve it by lowering the pH level. Squeeze the juice of one lemon directly into the saucepan with the fruit and sugar mixture.
If you prefer a stronger lemon flavor, you can add the zest of the lemon as well. The zest adds a vibrant citrus aroma to the jam.
Once the sugar and lemon juice are added, place the saucepan on the stove over medium heat. Stir the mixture occasionally to dissolve the sugar and prevent it from sticking to the bottom of the pan. Let the mixture come to a simmer, then reduce the heat to low and let it cook for 10-15 minutes, or until the fruit is soft and the mixture has thickened.
Additional tips for adding sugar and lemon juice:
- For a healthier alternative, you can use a sugar substitute like Splenda instead of granulated sugar. Just follow the substitute’s instructions for the appropriate measurement.
- If you prefer a more tart jam, you can increase the amount of lemon juice or add a touch of citric acid.
- Remember to taste the mixture as you cook and adjust the sugar and lemon juice to your preference. Some strawberries and rhubarb may be sweeter or more tart, so it’s important to adjust accordingly.
- Using freshly squeezed lemon juice will give your jam a brighter and more vibrant flavor compared to bottled lemon juice.
Now that your saucepan is filled with the sweet and tangy mixture of strawberries, rhubarb, sugar, and lemon juice, it’s time to let the flavors meld together through the cooking process.
Cooking the mixture until it thickens
Once you have combined the strawberries, rhubarb, and sugar in a large bowl, you need to cook the mixture until it thickens. This step is crucial in creating a delicious and spreadable freezer jam.
Here’s how you can cook the mixture:
- Transfer the strawberry and rhubarb mixture to a large saucepan.
- Place the saucepan over medium heat and bring the mixture to a boil.
- Reduce the heat to low and let the mixture simmer for about 20-25 minutes, stirring occasionally.
- As the mixture cooks, the strawberries and rhubarb will release their juices, and the sugar will dissolve.
- Continue simmering until the mixture starts to thicken. You can test the thickness by placing a small amount on a chilled plate and observing the consistency.
- Once the desired thickness is reached, remove the saucepan from the heat and let it cool slightly.
Cooking the mixture until it thickens helps to concentrate the flavors and ensures that the jam will have the right texture. The natural pectin from the fruits and the sugar contribute to the thickening process.
Remember to stir the mixture occasionally to prevent it from sticking to the bottom of the saucepan and burning.
Once the mixture has cooled slightly, you can proceed to fill your sterilized jars with the delicious strawberry rhubarb freezer jam.
FAQ
What ingredients do I need to make strawberry rhubarb freezer jam?
To make strawberry rhubarb freezer jam, you will need the following ingredients: 3 cups of sliced rhubarb, 2 cups of strawberries, 2 3/4 cups of sugar, 1 package of pectin, and 3/4 cup of water.
How do I prepare the strawberries and rhubarb for the freezer jam?
To prepare the strawberries and rhubarb for the freezer jam, you will need to wash and hull the strawberries, then slice them. For the rhubarb, make sure to trim off any leaves and ends, and then slice it into small pieces.
What is the process for making the strawberry rhubarb freezer jam?
The process for making strawberry rhubarb freezer jam is as follows: 1. In a large pot, combine the rhubarb, strawberries, sugar, and water. 2. Cook the mixture over medium heat, stirring occasionally, until the sugar is dissolved and the fruit is soft. 3. Add the pectin to the pot, and bring the mixture to a rolling boil. Boil for 1 minute, stirring constantly. 4. Remove the pot from the heat and let the jam cool for a few minutes. 5. Pour the jam into clean, sterilized jars, leaving about 1/2 inch of headspace. 6. Let the jars cool to room temperature, then seal them with lids and bands. 7. Label the jars with the date and store them in the freezer.
