We have gone through an astounding amount of jam this year. I blame it primarily on the fact that we make our own yogurt and I often put a dollop in the bottom of the jars before adding the cultured milk. With the stock of home made nearly gone, I was pleasantly surprised to find that I still had enough strawberries and rhubarb in the freezer to make a batch of this.
Strawberry Rhubarb Freezer Jam
Makes about 2 Pints (4 jam jars)
3c Strawberries (cleaned and hulled)
3c Rhubarb (cleaned and diced)
1 Packet Instant Fruit Pectin (I used Ball 1.59oz)
Put Strawberries, Rhubarb and water in a large pan. Simmer stirring regularly for about 20 minutes until it cooks down to a thick sauce. Let cool about 10 min.
In a large bowl mix pectin and sugar. Add cooled fruit, stirring continuously until the sugar has dissolved.
Ladle into containers and allow to set about 30 minutes.
Can be kept in the refrigerator 3 weeks or frozen up to 1 year.
Makes an awesome sauce over vanilla ice cream or sweet flavoring for plain yogurt!
*This jam is NOT super sweet. To make a sweeter jam increase the strawberries (maintain the total fruit quantity of 6c) and/or increase the sugar to 2c.