Best Rhubarb Freezer Jam Recipes

30 MINUTES TO HOMEMADE CERTO STRAWBERRY-RHUBARB FREEZER JAM

Steps:

• 1. RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
• 2. MEASURE crushed strawberries and finely chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
• 3. MIX pectin and lemon juice in small bowl. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals will remain.)
• 4. FILL all containers to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

CHERRY, RHUBARB, RASPBERRY FREEZER JAM

Steps:

• 1. Chop up fresh rhubarb and add to a large pot with the water. Cook the rhubarb until it is tender and soft. Add the sugar to the cooked rhubarb, stir and cook on medium heat for 5 minutes, stirring all the time.
• 2. Add the cherry pie filling and stir and cook for 10 minutes more Remove from heat (you do not have to skim the top). Add the gelatin. Stir until completely dissolved and no lumps. Ladle into freezer containers. Fruit will float to top so divide the fruit between the containers. Let completely cool. Clean up spills and drips and put the lids on each container of jam. Put one container in the refrigerator to start eating tomorrow. Place the rest of the containers of jam in the freezer.

RASPBERRY RHUBARB FREEZER JAM

Steps:

• Thoroughly crush raspberries, one layer at a time. We actually sieved raspberries until we had 1 cup without seeds and then crushed enough with seeds to equal 1 1/2 cups. We wanted some seeds, just not a lot.
• Finely chop unpeeled rhubarb.
• In large mixing bowl stir together prepared fruit and sugar.
• Let stand 10 minutes.
• Add Certo Liquid Pectin and lemon juice. Stir 3 minutes.
• Put into clean containers filling up to 1/4 inch from rim. Cover with lids. Leave at room temperature 24 hours or till set.
• Notes" No-cook jam may be stored in the refrigerator for up to 3 weeks or can be kept in the freezer for 6-8 months.
• Sterilized containers are not required for no-cook jams, they simply need to be washed in hot soapy water and rinsed before use. Plastic freezer containers, or glass jars with tight-fitting lids that are no larger than 2 cups can be used.

BLUEBERRY RHUBARB JAM (FREEZER JAM)

Steps:

• Put rhubarb and water in 2-quart sauce pan or small stock pot.
• Cook over medium heat until the rhubarb is very soft.
• Add the sugar and pie filling, cook over medium heat for 3-5 minutes, stirring constantly.
• Remove from heat and add Jell-O.
• Stir until dissolved.
• Divide into plastic or glass containers.
• Cool.
• Refrigerate or freeze.

30 MINUTES TO HOMEMADE CERTO STRAWBERRY-RHUBARB FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Measure crushed strawberries and finely chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
• Mix pectin and lemon juice in small bowl. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals will remain.)
• Fill all containers to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

RASPBERRY RHUBARB FREEZER JAM RECIPE

Steps:

• In lrg sauce pan combine rhubarb and sugar. Let stand 15 mins. Turn on heat to med-high and bring mixture to a boil. Boil uncovered for 10 mins. Stir frequently. Meanwhile in small bowl add cold water and sprinkle gelatin over. Let gelatin dissolve for at least 3 mins. Add raspberries and gelatin mix to rhubarb and boil 5 mins more or until thickened. Stir frequently. Let cool and ladle into half pint jars.

STRAWBERRY-RHUBARB FREEZER JAM

Steps:

• RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
• STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 1 cup strawberries into large bowl. Cut rhubarb into 2-inch pieces. Finely chop or grind fruit. Measure exactly 1 cup rhubarb. Add to strawberries; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
• MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute Add to fruit mixture; stir 3 minute or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.).
• FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

30 MINUTES TO HOMEMADE SURE.JELL STRAWBERRY-RHUBARB FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1 cup strawberries into large bowl. Cut rhubarb into 2-inch pieces. Finely chop or grind fruit. Measure exactly 1 cup rhubarb. Add to strawberries; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

(WHATEVER) RHUBARB FREEZER JAM

Steps:

• 1. Dice rhubarb and measure out sugar into a separate bowl.
• 2. Place rhubarb and water into a large pot or skillet and cook on high until water starts to boil, stirring occasionally. Once it starts to boil, cook 2-5 minutes, stirring constantly, until rhubarb is tender.
• 3. Stir in sugar. Bring to a rolling boil (where the bubbles can't be stirred away). Keep on a rolling boil, stirring constantly, for 7 minutes. (You may want to wear an oven mitt, as the steam gets pretty warm stirring for that long)
• 4. Reduce heat to medium. Stir in pie filling (I used raspberry) until blended. Add jello and stir constantly for 3 minutes, or until jello is dissolved. Remove from heat and cool to room temperature.
• 5. Ladle into freezer containers. Store in the fridge for immediate use, or freeze up to 1 year. -If your rhubarb has a lot of moisture in it already, only use 1/2 cup of water. -You can alter the amount of sugar to your own taste. -Change up the flavors of pie filling or jello to make custom flavors of jam.

RHUBARB FREEZER JAM

Steps:

• 1. Gather you ingredients to make your jam.
• 2. Cook rhubarb, sugar and water until it comes to a boil. It should about 7 - 10 minutes. (I used a potato masher to mash up the rhubarb just a little. It does break down fast though and doesn't need much mashing.)
• 3. Add drained pineapple and cook 5 more minutes. Remove from stove and add jello, stirring till it is dissolved.
• 4. Put into sterilized jars and place the lids on. I let my jars rest on the counter for about an hour and then stored them in the freezer.
• 5. I am pleased to say, that I added a 20 oz. can of drained pineapple and the jam still set up.
• 6. Label your jars and make sure you put a date on them. This jam will be good in the freezer up to a year and once opened good only for 1 month.
• 7. Nephew Brendan taste testing jams, jellies, preserves and marmalades. He and his brother Noah especially loved this jam.