Rhubarb Freezer Jam

Rhubarb is a perennial plant with a long history in cooking, particularly in desserts and preserves. Originating from Asia, it has made its way into kitchens around the world, especially in North America and Europe. The plant boasts large, leafy greens that are typically not consumed, as they contain high levels of oxalic acid, which can be toxic. However, the stalks are what we seek out for culinary use—these vibrant, ruby-red to green stalks offer a unique tartness that pairs beautifully with sweetness in jams and desserts.

Dive into the delicious world of homemade Rhubarb Freezer Jam! This easy, no-cook recipe captures the vibrant flavors of spring and summer, using fresh rhubarb and optional strawberries for a sweet twist. Perfect for spreading on toast or topping desserts, this jam lets you savor seasonal goodness all year long. Get tips on selecting rhubarb, jam-making essentials, and creative flavor variations. Let the adventure begin! #RhubarbJam #HomemadeJam #FreezerJam #PreservingFlavors #CulinaryAdventure #JamMaking

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Ingredients

4 cups of rhubarb, chopped

1 1/2 cups of granulated sugar

1 package (1.75 oz) fruit pectin (such as Sure-Jell)

1/2 cup of water

1 cup of strawberries, hulled and chopped (optional for flavor)

Jar containers for storage

Instructions

In a large bowl, combine chopped rhubarb and sugar. Let it sit for about 10 minutes to allow the rhubarb to release its juices.

In a saucepan, mix the fruit pectin and water. Bring to a boil over medium heat, stirring constantly until the pectin dissolves completely, then boil for 1 minute.

Pour the warm pectin mixture over the rhubarb and sugar mixture. Stir well to combine, then let it sit for an additional 10 minutes.

If using strawberries, fold them into the rhubarb mixture.

Ladle the jam into clean jar containers, leaving about 1/2 inch of headspace. Seal the jars tightly and allow them to cool at room temperature.

Once cooled, place the jars in the freezer for long-term storage. For best quality, consume within one year.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6 half-pints