Winter is finally upon us. And while the Polar Vortex isn’t as extreme in Idaho as the rest of the country, it is still incredibly cold and snowy. It is also a semi-awkward time in Idaho as there isn’t a ton to do, that is if you don’t count hunting as the only legitimate activity to ever take part in. Since I’m more of a gatherer, I decided the only logical thing to do when it was -1 degrees outside was to make some freezer jam.
I have had a few bags of garden-picked rhubarb in my freezer for a few months now. While they were frosting, I was dreaming of the plethora of opportunities for the beautiful plant. And I finally decided upon strawberry rhubarb freezer jam.
These beauties are literally foolproof, colorful and delicious. They are currently storing back in my freezer with big plans of passing them along as holiday gifts! Requests gladly accepted!
- 6 cups frozen, diced rhubarb
- 4 cups frozen, diced strawberries
- 1/2 cup baking sugar
- 3 tablespoons water
- a few pinches of cornstarch as needed
- clean and dry jars (I used 4 13-ounce Bonne Maman clean jars)
- Dice frozen rhubarb and strawberries into small pieces.
- Combine rhubarb, strawberries, sugar and water in a large pot and heat over low-medium heat.
- Stir constantly until the mixture is the thickness of desired jam. Add a few teaspoons of cornstarch as necessary if the jam needs thickening. (I used cornstarch to avoid using pectin or other thickening agents)
- Cool jam to room temperature.
- Pour jam into prepared jars. Freeze jars for up to half of a year. Thaw before use.