Strawberry Rhubarb Freezer Jam
Yield: 2 cups / 16 servings (2 Tbsp per serving) / Level: Easy
Prep Time: 10 mins / Cook Time: 20 mins / Total Time: 30 mins
Sweetened with coconut sugar, this jam stores perfectly in the refrigerator and freezer. Orange zest and juice adds a bit of natural pectin resulting in a creamy soft texture. If you love that super tart rhubarb flavor, this is the jam recipe for you!
Ingredients:
1 pound rhubarb stalks
About 8 strawberries
Zest of 1 small orange, about 1 tsp
Juice of 1 small orange, about 1 Tbsp
1 cup coconut sugar
Method:
Quarter the strawberries and chop the rhubarb stalks into 1 inch chunks and place in a heavy bottomed pot such as a dutch oven.
Add the coconut sugar, orange zest and juice to the pot.
Place pot on medium low heat and stir everything together using a wooden spoon.
As the rhubarb and strawberries start to get soft, use your wooden spoon to further break them down.
Continue to cook jam until it gets thick. This will take about 20 minutes.
You will want to cool down the jam quickly. To do this, create an ice bath in your sink. Place pot into the water bath and stir your jam to cool down. After about 10-15 minutes, transfer your jam to desired jars and place in refrigerator uncovered until completely cooled.
Once jam is cooled, you can cover the jars and keep in the refrigerator for up to 2 weeks, or place in the freezer for up to 1 year.
Enjoy!