Strawberry Rhubarb Freezer Jam
Strawberry Rhubarb freezer jam is so delicious and is the perfect summer treat! It tastes just like strawberry rhubarb pie filling, and I whipped up a batch in about 15 minutes total!
Ingredients
- 2 Cups Strawberries
- 2 Cups Rhubarb
- ¼ Cup Lemon Juice
- 2 tsp Calcium Water (see recipes notes on how to make!)
- 1 Tbs Pomona’s Universal Pectin
- 1 ½ Cups Sugar
Instructions
- Prepare your jars - wash and dry them. One batch makes 3 - 8 oz jars of jam.
- Wash and rinse the strawberries and rhubarb and cut themup into chunks
- Make the calcium water - mix 1 teaspoon of calcium powder with 1/2 cup of water. This will be the calcium water that you use 1 TBS of for this recipe. You can reserve the rest of the calcium powder to make more batches of this jam.
- Blend the cut-up strawberries, rhubarb, lemon juice, and calcium water in a blender and mix thoroughly. Add the berry puree into a pan on the stove, and bring to a boil for 2 minutes.
- In a separate bowl, add the sugar and 1 Tbsp of pectin and mix thoroughly, stirring constantly. After the berry mixture has boiled for 2 minutes on the stove, add the sugar mixture and bring to a boil for 5 minutes.
- Remove the jam from the heat. Fill your jars up to 1/4 in to the top. Allow the jam to cool down to room temperature. Once they have cooled, you can put them in the freezer!
Notes
To make the calcium water that the recipe calls for, take the smaller packet from Pomona’s Universal Pectin and mix 1 teaspoon of calcium powder with 1/2 cup of water. This will be the calcium water that you use 1 TBS of for this recipe. You can reserve the rest of the calcium powder to make more batches of this jam.
