Sure Jell Low Sugar Strawberry Rhubarb Freezer Jam Recipe Deporecipe.co

This Strawberry Rhubarb Freezer Jam is a simple and easy homemade jam

Whisk sugar and pectin together in a medium-sized bowl then add to the rhubarb and strawberries. Stir with a wooden spoon so that the fruit is coated with sugar. Step 3: Add extra flavor. Add lemon zest, lemon juice, cardamom pods, and nutmeg into the dutch oven and start cooking over medium heat.

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In a small saucepan, combine the water and pectin. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Add pectin mixture to fruit mixture, stirring for about 3 minutes or until sugar dissolves and mixture is no longer grainy. Ladle hot jam into half-pint freezer containers, leaving a 1/2-inch.

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Combine exactly 1 cup crushed strawberries, 1 cup finely chopped rhubarb, and orange zest in large bowl, and stir to combine. Add sugar and cardamom and stir well. Let stand 10 minutes, stirring every couple of minutes. In a small saucepan over high heat, mix water and pectin. Bring to a boil, stirring constantly.

Sure Jell Low Sugar Strawberry Rhubarb Freezer Jam Recipe Deporecipe.co

Chop the strawberries and rhubarb into small diced pieces. Measure out 5 cups of each for use in the jam. Do not combine the two fruits together. 4. Combine the diced strawberries, lemon juice, and 2 cups of sugar in a large non-reactive bowl, such as glass, ceramic, or stainless steel. Stir well.

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Add exactly 3 cups of sugar, 1 cup of water, and one packet of pectin to a saucepan. Bring mixture to a boil on medium-high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat. Quickly stir crushed rhubarb and strawberries (totaling 4 cups exactly) into the hot sugar mixture. Stir until thoroughly mixed.

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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.

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Sprinkle with strawberry jello and stir until mixed. Bring mixture to a boil and cook for 10-12 minutes. Cool completed. If you have large chunks of rhubarb still, use a potato masher to gently break them down. Spoon jam into freezer containers. Freeze up to 1 year. Thaw in the fridge, store in fridge up to 6 weeks.

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Place the diced rhubarb, water and lemon juice into a small saucepan. Cook for about 8 minutes on medium heat, making sure to stir to prevent burning. Once the rhubarb has reduced down, cool. Prepare the strawberries. Clean, hull, and crush the strawberries. The goal is to have a total of 2 cups crushed/cooked fruit.

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Add pectin mixture to fruit + sugar mixture. Stir for 3 minutes or until sugar has completely dissolved. Pour freezer jam mixture into mason jars, leaving ½ inch spaces at the top for expansion during freezing. Cover tightly with a lid. Allow the freezer jam to stand at room temperature for 24 hours (or until fully set).

StrawberryRhubarb Freezer Jam

Mash the fruit, mix in lemon juice, pectin (the Sure-Jell), and butter. Get it boiling, then throw in the sugar and let it bubble again for a minute while you keep stirring. Then just take it off the heat, skim off the foam, and add it into jars. And just so you know, a tablespoon of this jam is about 61 calories.

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Directions: Prepare containers for storing jam. Wash and dry them and if required, sterilize them. Mix crushed strawberries, chopped rhubarb and sugar in a bowl. Mix them and rest for 10 minutes. Stir in between occasionally. Mix 3/4 cup water and fruit pectin in a small pan and bring it to boil while stirring constantly.

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Turn heat on and bring mixture to boil. Let the mixture cook over low heat until rhubarb softens. Approx-10 minutes. Take the saucepan off the heat and stir in the jello. Mix well. Spoon jam into jars and allow to cool completely before sealing. Jam stores in the freezer for up to 1 year and in the refrigerator for 6 weeks.

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This recipe for freezer strawberry rhubarb jam makes about six 8 oz jars of jam. Six 8 oz jars though is enough to last the year for most families, or to share with others as a token of friendship.

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In a large saucepan combine strawberries, rhubarb, lemon juice, and sure jell pectin. Stir constantly; Heat until it comes to a rolling boil. Add sugar; Return to a boil and boil for 1 minute, stirring constantly. Strawberry Rhubarb Freezer Jam lasts approximately 1 year in the freezer or 7-13 days in the fridge. When you are ready to use.

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Place several metal tablespoons in the refrigerator to use in checking the jell of the jam. Combine the strawberries, lemon juice and ¾ cup sugar in a large non-reactive bowl. Let stand about 5 minutes, stirring occasionally, until the berry juices begin to flow. Meanwhile, thoroughly stir together the remaining 1¼ cups sugar and pectin in a.

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Step 2. Chop or thinly slice enough unpeeled rhubarb to measure 2 cups. Stem and crush strawberries thoroughly, one layer at a time. Mix fruits. Measure exactly 4 cups prepared fruit mixture into 6- or 8-qt. saucepot. Step 3. Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming.