How to Make Freezer Strawberry-Rhubarb Jam With Jello
Freezer Strawberry-Rhubarb Jam
This delicious Strawberry-Rhubarb Jam is a favorite at our house. Over the years, I have made gallons of this and it always seems to “hit the spot.” I have a son and a grandson who fight over it and when I make some, they both have to “get their share.”
Is rhubarb a fruit or a vegetable is a question that is always asked. Rhubarb is actually a vegetable, a relative of garden sorrel, an herbaceous perennial plant. If you go to
www.ask.com you can read several answers to the question. In 1947 in New York, the court of law declared rhubarb a fruit because the tariff was cheaper for fruits than vegetables. You can find an article about this in Wikipedia. Rhubarb is also called “pie plant” since its basic use is for pies.
All you need to make this amazing jam is some rhubarb, sugar and strawberry jello. Since rhubarb is such a prolific plant, if you don’t have a plant in your garden, your neighbors probably do and they are usually more than willing to give some away.
To make this jam, you need the following:
5 cups cut up rhubarb
1 - 3 oz. pkg. strawberry jello
4 cups sugar
Wash the rhubarb thoroughly, peel it, cut it finely and mix with the sugar. (I cut the rhubarb into pieces that are smaller than ½” and if the stalks of rhubarb are extra large, I slice them in half first. I also try to remove all of the stringy pieces that you get when you cut it. Some people don’t peel the rhubarb but I do since I don’t like my jam “stringy” but that’s a personal choice.) Stir well, cover and let stand in refrigerator overnight. Next day stir well and put mixture into a stock pot. Bring this mixture to a boil and boil about 10 minutes or until the rhubarb breaks up. Take the pan off the heat and stir in the jello, mixing thoroughly. Pour the jam into glass containers, cool and freeze. Usually I let the jam stand overnight before putting into the freezer, but you can do it as soon as it is cooled. Normally I use glass jam jars with lids that seal, but in the picture shown you will notice that I used a pint jar with a rubber seal. The jars and lids should be washed thoroughly. After I do that, I fill the jars with very hot water and put the lids into a pot of water and bring them to a boil. Then when you put the hot jam into the hot jars, they usually seal themselves. They don’t have to be sealed as you are going to freeze the jam.
This delicious jam can be frozen for quite some time. It has been in our freezer sometimes over a year if I have had an extra large crop of rhubarb. It is an exceptional spread for toast, pancakes, french toast, and waffles and is also an excellent ice cream topping. It has also been used in a smoothie or shake.
Strawberry-rhubarb jam is probably the easiest jam I have ever made, as well as the tastiest! Jars of this jam make an excellent gift for friends and family at any time of the year. They can also be a money maker at farmer's markets, craft shows, etc.
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