Strawberry Rhubarb Jam (Freezer Recipe)
Sweet, tangy, and bursting with the colors and flavors of spring, my Strawberry Rhubarb Jam recipe is super simple. It takes just 30 minutes start-to-finish and, best of all, there’s no canning involved! Make this easy freezer jam recipe today to capture the best fruit of the season to enjoy all year long. Your morning toast will thank you.
Servings: 20 Servings. (3 Cups)
Calories: 115kcal
Equipment
- Small Plate
- Heat Proof Containers for Storing
Ingredients
- 500 g Sliced Strawberries
- 500 g Rhubarb cut into small pieces
- 500 g Granulated Sugar
- 2 Tablespoons Apple Pectin
- 2 Lemons juiced and zested
- 6 Cardamom pods
- 1 teaspoon Nutmeg
- 1 tablespoon Vanilla bean paste or extract
Instructions
- Add the sliced strawberries and processed rhubarb into a dutch oven or heavy-bottomed pot.500 g Sliced Strawberries, 500 g Rhubarb
- Whisk sugar and pectin together in a medium-sized bowl then add to the rhubarb and strawberries. Stir so that the fruit is coated with sugar.500 g Granulated Sugar, 2 Tablespoons Apple Pectin
- Add lemon zest, lemon juice, cardamom pods, and nutmeg into the dutch oven and start cooking over medium heat.2 Lemons, 6 Cardamom pods, 1 teaspoon Nutmeg
- Stir every five minutes or so for about 20-25 minutes. You’ll notice the fruits starting to break down and the jam will start to bubble. To test if your jam is set to your liking, place a plate in the freezer for a few minutes. Add your jam onto the cold plate - it will start to solidify and thicken. At this point, you can continue cooking your jam or stop depending on your preferred jam consistency!
- Once you are content with your jam's consistency, remove it from heat and add your vanilla stirring to combine. If you would like to strain your jam so that it is smooth and without fruit chunks, now is the time to strain. I went ahead and removed the cardamom pods from the jam, poured it into a medium-sized bowl or container, and covered with plastic wrap. This will ensure that your jam does not get a “skin”.1 tablespoon Vanilla bean paste or extract
- Allow the jam to cool in the fridge - then add it to the storing container of your choosing!
Video
Notes
Expert Tips & Storage
- Refrigerate for up to 4 weeks. You don’t have to do anything special to make this tasty jam last a full month in the fridge.
- Extend your jam’s shelf life by freezing for up to a year. Freeze in silicone ice cube molds to easily grab just what you need!
- Feel free to scale the recipe up as needed. Did you get overly ambitious at the farmer’s market? I’ve been there. Feel free to double or triple the recipe as needed!
- Buy slightly bruised fruit to save $$$. If you shop at the farmer’s market (which I suggest you do for seasonal fruits like strawberries), you can often find a vendor with some slightly bruised or “ugly” fruit who will sell them to you for a song! Just be sure to remove any moldy parts before starting.
- Don’t eat the leaves or roots of the rhubarb! They’re high in a toxin known as oxalic acid, which is dangerous to both humans and animals. In addition, if you’re growing your own rhubarb and it has accidentally frozen before harvest, don’t eat it; during the freeze, the oxalic acid can travel down from the leaves into the stalks.
Nutrition
Calories: 115kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 133mg | Fiber: 1g | Sugar: 27g | Vitamin A: 31IU | Vitamin C: 23mg | Calcium: 31mg | Iron: 1mg
