Super Easy Freezer-style Strawberry Rhubarb Jam

daphne on July 9, 2008

This jam is incredible, and incredibly easy if, like us, you weren’t raised down south steeping jars in vats of bubbling water while okra grew out back. But that doesn’t mean we don’t know good jam when we taste it.

We use the No/Low Sugar Needed Sure Jell Pectin and mostly followed the freezer jam recipe. The regular was too sweet, and you can’t just add less sugar—chemistry or something I guess.

Ingredients:

  • 1 package No/Low Sugar Sure Jell Pectin
  • 3 cups of diced and crushed strawberries
  • 1 cup diced rhubarb
  • 3 cups sugar
  • 1 cup water

Directions:

  1. Measure fruit into bowl.
  2. Measure sugar into large pot.
  3. Stir pectin into sugar until mixed well.
  4. Stir in water and bring mixture to a boil over medium-high heat, stirring constantly. Once it boils, stir 1 more minute. Remove from heat.
  5. Add fruit to pectin mixture and stir well.
  6. Pour into containers (I use the old school wide mouth bell jars, because they are super cool)
  7. Let stand, covered for 24 hours at room temp. Freeze until ready and thaw in the fridge.