My husband and I went on a walk on our property shortly after we bought it and found a huge rhubarb plant. It was randomly growing in our orchard. We had no clue because the property was so overgrown when we bought it.
The previous owners never used as a farm. He owned a trucking business and just used it to store his rigs and they traveled all the time. When we found this ginormous plant lets say that we have had rhubarb coming out of our ears. Not only did we have a lot but our rhubarb was huge, so we thought making freezer jam would be the easiest way to use up all of it.
I know a lot of people see rhubarb and struggle with what to use it for. I truly believe pie or jam is the best ways to use it. Our freezer jam only consists of three ingredients, rhubarb, cane sugar, and strawberries.
If you don’t have any in your garden or on your property, ask around. I have found that so many are willing to give it away because they don’t want to deal with it. And if you find people that don’t really use it on their property ask them if you can split it.
Rhubarb is a plant that you can split and trans-plant easy. Dig a big chunk of the rhubarb roots up and take it home and plant it. Trust me it saves you time planting seeds and sowing them and you can enjoy the rhubarb immediately.
This recipe is easy to make that even a 7 year old can do it. I also like that with this recipe you don’t need pectin or jello unlike other recipes.
You can find the recipe below
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Rhubarb Freezer Jam
3 ingredient simple and easy recipe
Ingredients
- 4 Cups Rhubarb
- 2 Cups Strawberries
- 3 Cups Cane Sugar (Split)
Instructions
- Prepare and wash your rhubarb and strawberries.
- Chop your rhubarb and strawberries to prefer size. Chunkier jam leave them chunky. For smoother jam chop fruit up finer.
- Measure your fruit ONLY and add them into your stock pot.
- Add half the sugar ratio and mix well.
- Let it sit so the fruit begins to juice.
- Once it has set for a few minutes place stock pot on top of the stove.
- Turn the stove to med/med-high and continue to stir so the sugar doesn't burn.
- Bring ingredients to a rolling boil.
- Once it reaches a boil, allow it to boil for 5 mins and stir frequently.
- Once you hit the 5 mins add the rest of the sugar.
- Return to a rolling boil for 5 mins and stir frequently.
- Ladle into mason jars, put the lid on, and put in the freezer.
Notes
1) The great thing about this recipe is that you can make based on whatever batch you have the least on. Meaning if you have more rhubarb and sugar dice up your strawberries first and based off how much strawberries you have then add the rest of your ingredients you have off the 4,2,3 ratio. So if you want to double the recipe 4,3,2 then becomes 8,4,6.
2) Since you are putting the jam into mason jars and putting into the freezer immediately the jars don't have to be sealed like traditional canning.
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