Rhubarb Freezer Jam Recipes
RHUBARB FREEZER JAM
I am not sure what my Grammie loved more? ....rhubarb or zucchini. But I know she and Grandpa grew both in the garden every year. I have had my share of rhubarb pie and jam when I was younger but now I am the one preparing the goodies. This jam has wonderful tart flavors of rhubarb & pineapple along with sweet flavors from the...
Provided by Kimberly Biegacki
Categories Jams & Jellies
Time 35m
Number Of Ingredients 5
Steps:
- 1. Gather you ingredients to make your jam.
- 2. Cook rhubarb, sugar and water until it comes to a boil. It should about 7 - 10 minutes. (I used a potato masher to mash up the rhubarb just a little. It does break down fast though and doesn't need much mashing.)
- 3. Add drained pineapple and cook 5 more minutes. Remove from stove and add jello, stirring till it is dissolved.
- 4. Put into sterilized jars and place the lids on. I let my jars rest on the counter for about an hour and then stored them in the freezer.
- 5. I am pleased to say, that I added a 20 oz. can of drained pineapple and the jam still set up.
- 6. Label your jars and make sure you put a date on them. This jam will be good in the freezer up to a year and once opened good only for 1 month.
- 7. Nephew Brendan taste testing jams, jellies, preserves and marmalades. He and his brother Noah especially loved this jam.
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