STRAWBERRY-RHUBARB FREEZER JAM
Make and share this Strawberry-Rhubarb Freezer Jam recipe from Food.com.
Provided by t7245vc
Categories Low Protein
Time P1DT30m
Yield 5 cups, 80 serving(s)
Number Of Ingredients 5
Steps:
- RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
- STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 1 cup strawberries into large bowl. Cut rhubarb into 2-inch pieces. Finely chop or grind fruit. Measure exactly 1 cup rhubarb. Add to strawberries; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
- MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute Add to fruit mixture; stir 3 minute or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.).
- FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 41.6, Sodium 1.4, Carbohydrate 10.8, Fiber 0.1, Sugar 10.1
STRAWBERRY-RHUBARB JAM
Strawberries and rhubarb are a quintessential spring pairing and making jam with them is a wonderful way to preserve some of their bright flavor long after the season is over. In this recipe, we've bumped up the tart rhubarb to help balance the sweetness of the strawberries and sugar. We've also suggested ways to boost the flavor with simple mix-ins. This jam makes a delicious topping for ice cream or yogurt, or a simple and elegant way to fill a cake in place of frosting.
Provided by Food Network Kitchen
Categories condiment
Time 1h45m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.
STRAWBERRY-RHUBARB JAM
I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.
Provided by Carla Bruss
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h40m
Yield 192
Number Of Ingredients 7
Steps:
- Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
- Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.8 g, Fiber 0.1 g, Sodium 0.2 mg, Sugar 10.6 g
30 MINUTES TO HOMEMADE CERTO STRAWBERRY-RHUBARB FREEZER JAM
Made with fresh strawberries and rhubarb, lemon juice, sugar and fruit pectin, this easy-to-make jam can be frozen for up to a year.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield 6 (1-cup) containers or 96 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Measure crushed strawberries and finely chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
- Mix pectin and lemon juice in small bowl. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals will remain.)
- Fill all containers to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 8 g, Protein 0 g
RHUBARB STRAWBERRY JAM
This rhubarb strawberry jam recipe is our favorite and so easy to make.
Provided by SALLY 888
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h42m
Yield 24
Number Of Ingredients 3
Steps:
- In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
- Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 29.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 15.3 mg, Sugar 28.3 g
FLAVORFUL STRAWBERRY-RHUBARB JAM
I consider this sweet flavorful jam summer in a jar! The fruity concoction is simply scrumptious spread on sandwiches, toast, English muffins and more. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 15m
Yield about 6 pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.
STRAWBERRY FREEZER JAM
Strawberry season is in early June here in Indiana. A dear friend gave this recipe to me when we lived in Germany. It is good on ice cream, too! -Mary Jean Ellis, Indianapolis, Indiana
Provided by Taste of Home
Time 40m
Yield 4-1/2 pints.
Number Of Ingredients 6
Steps:
- Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Wash and mash berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in sugar, corn syrup and lemon juice. Let stand 10 minutes., In a Dutch oven, combine strawberry mixture and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; skim off foam., Pour into containers, leaving 1/2 in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate up to 3 weeks or freeze up to 12 months.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
RASPBERRY RHUBARB FREEZER JAM
The recipe is changed from a Certo Liquid Pectin recipe. Original recipe was for strawberry rhubarb jam. Times are estimates.
Provided by tasb395
Categories Raspberries
Time 30m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Thoroughly crush raspberries, one layer at a time. We actually sieved raspberries until we had 1 cup without seeds and then crushed enough with seeds to equal 1 1/2 cups. We wanted some seeds, just not a lot.
- Finely chop unpeeled rhubarb.
- In large mixing bowl stir together prepared fruit and sugar.
- Let stand 10 minutes.
- Add Certo Liquid Pectin and lemon juice. Stir 3 minutes.
- Put into clean containers filling up to 1/4 inch from rim. Cover with lids. Leave at room temperature 24 hours or till set.
- Notes" No-cook jam may be stored in the refrigerator for up to 3 weeks or can be kept in the freezer for 6-8 months.
- Sterilized containers are not required for no-cook jams, they simply need to be washed in hot soapy water and rinsed before use. Plastic freezer containers, or glass jars with tight-fitting lids that are no larger than 2 cups can be used.
Nutrition Facts : Calories 802, Fat 0.3, Sodium 3.1, Carbohydrate 206.4, Fiber 3.3, Sugar 201.9, Protein 0.7
More about "strawberry rhubarb freezer jam recipes"
STRAWBERRY RHUBARB FREEZER JAM - THE BUSY BAKER
From thebusybaker.ca
5/5 (5)Total Time 20 minsCategory Breakfast, CondimentCalories 86 per serving
- Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
- Use a potato masher to mash the fruit until they begin to fall apart and the rhubarb gets stringy. The more you mash, the smaller the fruit pieces will be.
STRAWBERRY-RHUBARB FREEZER JAM RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 1 hr
- Stir 1 cup sugar into the strawberries, and let stand at room temperature. Cook rhubarb with remaining 1 cup sugar in a medium stainless steel saucepan over medium heat 10 minutes or until fruit is softened and sugar is melted, stirring constantly.
- Stir strawberry mixture into rhubarb mixture; pulse in a food processor 8 to 12 times or until slightly chunky, stopping to scrape down sides. Transfer to a medium glass or nonmetallic bowl. Let stand 15 minutes. Gradually stir in pectin. Stir 3 minutes; let stand 30 minutes.
- Spoon mixture into clean (1⁄2-pt.) jars or other freezer containers, leaving 1⁄2-inch headspace. Seal, label, and freeze upright. Store in freezer up to 1 year. Thaw completely (about 1 day) in refrigerator before using. Refrigerate after thawing, and use within 3 weeks.
STRAWBERRY-RHUBARB FREEZER JAM | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (4)Total Time 35 minsServings 5Calories 53 per serving
- In a large bowl, crush berries using a potato masher. Measure 1 1/2 cups crushed berries. Stir rhubarb into the 1 1/2 cups crushed berries. Add sugar and lemon peel; stir to combine. Allow to stand at room temperature for 10 minutes, stirring occasionally.
- In a small saucepan, combine the water and pectin. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Add pectin mixture to fruit mixture, stirring for about 3 minutes or until sugar dissolves and mixture is no longer grainy.
- Ladle hot jam into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature for about 24 hours or until set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.
EASY TO MAKE STRAWBERRY RHUBARB FREEZER JAM - GETTY …
From gettystewart.com
5/5 (2)Calories 368 per servingCategory Jam, Preserves
- In a saucepan, bring rhubarb and 1-2 Tbsp water (just enough to cover the bottom of the pot) to a boil. Simmer for 6-8 minutes until rhubarb is soft and tender.
- Place strawberries in large wide bowl or even a 9x13 glass casserole dish so they're easy to mash. Use a potato masher to squish them well. (Whatever size you squish them is what size they'll be on your toast.)
- Add in the cooked rhubarb and mix well. Mash the combined mix a little more until nicely mixed.
STRAWBERRY RHUBARB FREEZER JAM (VRP 003) - VINTAGE RECIPE PROJECT
From vintagerecipeproject.com
FREEZER FRIENDLY: RHUBARB JAM & STRAWBERRY JAM - SIMPLY REBEKAH
From simplyrebekah.com
EASY STRAWBERRY RHUBARB JAM - FAMILY FRESH MEALS
From familyfreshmeals.com
STRAWBERRY RHUBARB JAM - THE COUNTRY COOK
From thecountrycook.net
7 EASY STRAWBERRY JAM RECIPES – TRADITIONAL, SUGAR-FREE, FREEZER …
From oldworldgardenfarms.com
STRAWBERRY-RHUBARB FREEZER JAM | CLUB HOUSE CA
From clubhouse.ca
STRAWBERRY RHUBARB JAM WITH JELLO RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
QUICK AND EASY STRAWBERRY RHUBARB FREEZER JAM - THE PURPOSEFUL …
From thepurposefulmom.com
STRAWBERRY RHUBARB FREEZER JAM ~ 2 LOW SUGAR RECIPES
From theselfsufficienthomeacre.com
SUGAR-FREE STRAWBERRY RHUBARB JAM THAT TASTES LIKE SUMMER IN A …
From sugarfreesprinkles.com
TRADITIONAL NEWFOUNDLAND RHUBARB AND STRAWBERRY JAM
From bonitaskitchen.com
EASY RHUBARB FREEZER JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
STRAWBERRY RHUBARB FREEZER JAM - MAD IN CRAFTS
From madincrafts.com
STRAWBERRY-RHUBARB FREEZER JAM | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
HOW TO MAKE STRAWBERRY RHUBARB JAM - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
STRAWBERRY RHUBARB JAM - THE BELLY RULES THE MIND
From thebellyrulesthemind.net
STRAWBERRY RHUBARB FREEZER JAM - RECIPE | COOKS.COM
From cooks.com
STRAWBERRY RHUBARB JAM RECIPE + VIDEO - A SPICY PERSPECTIVE
From aspicyperspective.com
STRAWBERRY-RHUBARB FREEZER JAM - MIDWEST LIVING
From midwestliving.com
STRAWBERRY RHUBARB FREEZER JAM RECIPE - FOODVIVA.COM
From foodviva.com
STRAWBERRY RHUBARB FREEZER JAM NO PECTIN {NO CANNING}
From aweekendcook.com
EASY STRAWBERRY RHUBARB FREEZER JAM RECIPE - STACKING CENTS
From stackingcents.com
CERTO FREEZER STRAWBERRY JAM RECIPE - THERESCIPES.INFO
From therecipes.info
STRAWBERRY RHUBARB FREEZER JAM RECIPE - TABLESPOON.COM
From tablespoon.com
HOMEMADE STRAWBERRY RHUBARB JAM WITH PECTIN | SHIFTING ROOTS
From shiftingroots.com
STRAWBERRY RHUBARB FREEZER JAM RECIPE - MY ISLAND BISTRO …
From myislandbistrokitchen.com
STRAWBERRY RHUBARB JAM - BUTTER & BAGGAGE
From butterandbaggage.com
STRAWBERRY RHUBARB FREEZER JAM - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
EASY STRAWBERRY RHUBARB FREEZER JAM - DENIM WITH LACE
From denimwithlace.com
STRAWBERRY RHUBARB JAM QUICK AND EASY NO PECTIN RECIPE
From planted365.com
STRAWBERRY RHUBARB JAM (LOW SUGAR) - ITALIAN KITCHEN CONFESSIONS
From italiankitchenconfessions.com
STRAWBERRY RHUBARB JAM RECIPE MADE WITH ONLY 4 SIMPLE …
From oldworldgardenfarms.com
EASY STRAWBERRY RHUBARB JAM (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
STRAWBERRY RHUBARB FREEZER JAM RECIPE - FARMER'S WIFE RAMBLES
From farmerswiferambles.com
RHUBARB PINEAPPLE JAM RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
RHUBARB FREEZER JAM - HOOSIER HOMEMADE
From hoosierhomemade.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #for-large-groups #low-protein #healthy #5-ingredients-or-less #jams-and-preserves #condiments-etc #1-day-or-more #easy #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something #number-of-servings
You'll also love