This is a quick and easy way to preserve some rhubarb. The recipe doesn’t require strawberries, but you could replace some of the rhubarb with strawberries if you have some on hand.
You can either freeze it as a freezer jam, process it for 10 minutes in a water bath, or do it the old fashioned easy way like I did. I poured the boiling jam into hot sterilized jars straight from the dishwasher leaving 1/4 to 1/8 inch of headspace. Then I wiped the rims, popped on the tops (also hot and sterilized straight from the dishwasher on the hot setting), tightened the rings and turned them upside down on a towel. After that, all you have to do is leave them to cool overnight. Test the tops the next day – if they are properly sealed there will be no give in the lid (this method only safe to be used for high acid foods like fruit jams or jelly). If not properly sealed, put in fridge and use over the next couple of weeks or freeze for up to a year.
We tested some out over ice cream and decided that it’s a definite keeper.
Strawberry Rhubarb Jam
- 6 cups chopped fresh rhubarb
- 2-3 cups white sugar (to taste – I used 2 1/2 and would try it again with only 2)
- 1 tbsp lemon juice
- 1 package strawberry flavored gelatin
In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Let stand for an hour or two to draw out some of the liquid and help break down the rhubarb.
Bring the rhubarb and sugar to a boil. Boil, stirring constantly, until fruit is soft and completely cooked. I used a stick blender to smoothe it out a bit at this point, then stirred in the dry gelatin mix. Transfer to sterile jars, allow to cool and freeze (or process it as above).