Strawberry Rhubarb Freezer Jam

15 07 2008

I was shopping at the VOA the other day and I found a cute little canning jar that was made in France for $1.  I bought it with no real plan in mind, other than I knew I would be able to find a use for it somehow.  I then was reminded that I had several quarts of strawberries and a nice bunch of rhubarb from the public market that I did not want to go bad, so I decided to try a freezer jam of my favorite fruit combination.

Strawberry Rhubarb Freezer Jam (makes 4 cups, I made a half batch to fit my jar)

  • 2 1/2 c. rhubarb, peeled and chopped
  • 2 1/2 c. strawberries, hulled and cut in half
  • 1/4 c. water
  • 3 c. sugar
  • 1 package strawberry Jello
  1. Prepare the fruit. 
  2. In a medium saucepan, bring the water and the fruit to a slow boil.
  3. Mash the softened fruit into a puree.  Stir in the sugar and bring back to a boil.  Add the packet of Jello and bring back to a boil.  Stir constantly.
  4. Pour mixture into containers.  Let cool and either store in the refrigerator for two weeks or in the freezer for a few months.  Do not store at room temperature.

I spread this on some crumpets and it was very delicious!  It tasted fresh, and the combination of the sweet strawberries and the tart rhubarb is amazing.  This would be great on English muffins, on bagels with cream cheese, even spread over pancakes.  I don’t mine is going to last much longer than a week!

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