Rhubarb and Strawberry a match made in heaven. A perfect combo for pies, crisps and tortes, but also for homemade preserves. Here’s a super easy strawberry rhubarb freezer jam that’s ready in 20 minutes. There’s lots of squishing required – perfect for little helpers.
- 4 cups Strawberries (fresh or frozen)
- 2 cups Rhubarb diced (fresh or frozen)
- 1 ½ cups Sugar
- 1 pkg Freezer Jam Pectin* (I use Bernardin No Cook Freezer Jam Pectin)
- Wash and clean fresh strawberries or thaw frozen strawberries.
- 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.
- When finished, you should have approximately 4 cups (1 L) of crushed fruit.
- In separate small bowl, mix sugar and pectin.
- Add pectin to fruit. Stir until pectin is completely dissolved, about 2 to 3 minutes.
- Pour into clean jars or plastic freezer containers leaving a ½ inch (1.2 cm) headspace to allow for expansion.
- Wipe rim with clean cloth and seal.
- Let stand for 30 minutes to set.
- Freeze for up to 1 year. Will keep for 3 weeks in refrigerator.
- Yield 5 half pint (250 ml) jars
- Freezer Jam Pectin - Read your package instructions carefully. Every brand of freezer pectin has slightly different mixing instructions depending on the gelling ingredient.
Curious about the bannock in that photo? Here’s How to Make Bannock in the Oven or Over a Fire.
Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.