recipe: easy strawberry and rhubarb freezer jam, with a side of ‘O Canada!’

rhubarbs

is it me, or does just looking at rhubarbs make your mouth water?

the idea of making jams and preserves used to scare me. but i started with easy recipes and techniques borrowed from friends and family, and worked my way up. this freezer jam is about as simple as it gets…

ingredients:

4 cups fresh strawberries, cut into pieces.

fresh strawberries for jam

metric conversion:

fresh strawberries

(haha, did you see how i did that?)

2 cups rhubarb, diced

rhubarb

i like to food-process the rhubarb into small pieces. since this jam is not boiled, the rhubarb remains uncooked and crunchy, and i find that larger pieces are a bit too tart.

just a quick pulsing in the mini processor. i love this thing. i’ve used it for years to puree grown-up meals for babies. i think i got it for 15 dollars and it’s still going strong; very handy.

rhubarb food processed

1 packet liquid pectin
4 cups sugar (just close your eyes and do it; but i will share a low-sugar version in the future).
1 tablespoon lemon juice

liquid pectin, lemon juice, sugar

that’s it.

directions:

  • in a large bowl, gently mash the strawberries.

mash strawberry

  • to it, add the rhubarb, sugar and mix. letting it stand for about 10 minutes allows the juices to flow out of the fruit. stir a few more times.
  • mix the lemon juice with the pectin in another bowl and add it to the fruit mixture. keep mixing until the sugar dissolves.
  • ladle the mixture into clean, dry jars, having a cloth handy to wipe the edges (unless you’re not messy as i am); leave about 1/2″ at the top of the jar to allow for expansion if frozen.

ladle jam into clean jars

place the lid and refrigerate, using it within 3 weeks, or store in the freezer for up to one year.

since this jam isn’t processed (meaning, the jars aren’t boiled or heated and allowed to cool to seal the air; they are frozen or refrigerated instead) you can use just about any kind of jar. you know all those vintage jars you’ve been squirreling away? pull ‘em out, wash ‘em and use ‘em. (just a note: i sterilize mine first. and you’ll read in some places to only use plastic containers for freezer jam, but i’ve never had any issues. as long as they are in good condition and free of cracks, i don’t see why you can’t use them.)

this jam can be used in tarts and other recipes, or as a spread on those pancakes i was talking about.

enjoy.

strawberry rhubarb freezer jam on whole grain toast

(p.s. ~ if you know me in person, you will be getting a jar of this, if you haven’t already! make room in your freezer…)

and to all my Canadian readers, Happy Canada Day! yes, i capitalized that… i LOVE Canada that much! :-) have a wonderful weekend everyone.

© imadeitso, 2010. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to ana at imadeitso.com with appropriate and specific direction to the original content.
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6 Responses to recipe: easy strawberry and rhubarb freezer jam, with a side of ‘O Canada!’

  1. Tara Benwell says:

    “Just close your eyes and do it. ” Ha. It’s almost like you heard my silent eek! I laughed so hard at the conversion trick. Did you know that you make my day with these clever posts? Joey loves rhubarb and jam and I have always been afraid to make jam because of the whole jar thing. With this recipe I may just have the confidence. Too bad I moved away from my mom’s huge rhubarb patch that was just begging to be eaten.

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  3. Corey says:

    *mouth watering!*

  4. Nancy S says:

    Happy Canada Day! Thanks for the recipe. I like the no cooking part. I’ll have to raid my friend’s rhubarb patch as I don’t grow any.

    I’m eagerly awaiting the trivet unveiling!

  5. lavienouveau says:

    ooo this looks so good! I’ve been meaning to make some jam…

  6. Pingback: the (long) weekend in a nutshell… | i made it so.

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