Strawberry Rhubarb Freezer Jam
Learn how to make easy strawberry rhubarb jam with fresh fruit and no canning! This freezer jam is sweet, tangy, and perfect for beginners.
Ingredients
- 2 cups chopped rhubarb
- 2 cups mashed strawberries
- 3 cups sugar
- 1 box Sure-Jell fruit pectin
- 3/4 cup water
Instructions
- Trim and wash the rhubarb, chop into 1/4-1/2 inch pieces. Cook with 1/4 cup water over medium heat until soft.
- Allow rhubarb to cool slightly, then combine mashed strawberries with rhubarb in a large bowl.
- Stir in sugar, mix well. Allow to set for at least 10 minutes, stirring occasional to make sure sugar is dissolved.
- In a small saucepan, mix fruit pectin with 1/2 cup water and bring to boil while stirring constantly. Boil for 1 minute.
- Pour the pectin mixture into the fruit mixture and stir for 2-3 minutes until well combined.
- Pour mixture into prepared freezer safe containers. Leave about 1/2 inch of headspace at the top.
- Ensure rims are clean and seal jars. Allow to set at room temperature for 30 minutes.
- Store in freezer.