Strawberry Rhubarb Jam (Freezer Recipe)
Serves 2010 mins prep25 mins cook
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.
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What you need
Instructions
0 Add the sliced strawberries and processed rhubarb into a dutch oven or heavy-bottomed pot. 1 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. 2 Add lemon zest, lemon juice, cardamom pods, and nutmeg into the dutch oven and start cooking over medium heat. 3 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! 4 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”. 5 Allow the jam to cool in the fridge - then add it to the storing container of your choosing!View original recipe