Pioneer Woman Strawberry Rhubarb Freezer Jam Recipe

This Pioneer Woman Strawberry Rhubarb Freezer Jam is an easy and quick recipe, which is made with fresh strawberries and rhubarb. It’s a no-fuss way to capture summer in a jar, ready in about 13 minutes plus cooling time.

Pioneer Woman Strawberry Rhubarb Freezer Jam Recipe Ingredients

• 4 cups fresh strawberries, washed and tops removed
• 1 cup fresh rhubarb, chopped
• 1 1/2 cup granulated sugar
• 1 tablespoon lemon juice

How To Make Pioneer Woman Strawberry Rhubarb Freezer Jam Recipe

1. Combine Ingredients: In a large, heavy-bottomed pot, combine the strawberries, chopped rhubarb, granulated sugar, and lemon juice.
2. Bring to a Boil: Place the pot over high heat and bring the mixture to a rolling boil, stirring frequently.
3. Mash and Cook: As the mixture heats up, use a potato masher to break down the fruit to your desired consistency. Continue to stir constantly—about every 30 seconds—to prevent scorching.
4. Check for Set Point: Boil the jam until it reaches 220°F on a candy thermometer. This is the gel stage where the jam will set properly upon cooling.
5. Jar the Jam: Once the jam reaches the correct temperature, remove the pot from the heat. Carefully ladle the hot jam into clean jars or freezer-safe containers, leaving about ½-inch of headspace at the top.
6. Cool and Store: Let the jars cool completely at room temperature. The jam will continue to thicken as it cools. Once cooled, seal the jars and store them in the refrigerator or freezer.

Recipe Tips

• How do I know when the jam is set without a thermometer? You can use the “plate test.” Before you start cooking, place a small plate in the freezer. When you think the jam is ready, spoon a small amount onto the cold plate and return it to the freezer for one minute. If the jam wrinkles when you push it with your finger, it’s ready.
• Why do I need to stir constantly? The high sugar content in jam can cause it to scorch easily on the bottom of the pot. Stirring constantly ensures even heating and prevents burning.
• Can I use frozen fruit? Yes, you can use frozen strawberries and rhubarb. There’s no need to thaw them first; just place them in the pot and proceed with the recipe. The initial cooking time to bring it to a boil may be slightly longer.
• Why is my jam runny? Runny jam is usually the result of not cooking it long enough to reach the gel stage (220°F). It’s important to let it boil until it reaches the correct temperature to ensure it sets properly.

What To Serve With Strawberry Rhubarb Freezer Jam

This sweet and tangy jam is a classic for a reason. It’s perfect for:

• Spreading on toast, English muffins, or warm biscuits
• A topping for scones with clotted cream
• Swirling into plain yogurt or oatmeal
• A filling for cakes or thumbprint cookies

How To Store Strawberry Rhubarb Freezer Jam

Refrigerator: Store the jam in sealed jars in the refrigerator for up to 3 weeks. Freezer: For long-term storage, this jam freezes beautifully. Store in freezer-safe jars or containers, leaving ½-inch of headspace, for up to 1 year. Thaw in the refrigerator before using.

Strawberry Rhubarb Freezer Jam Nutrition Facts

• Calories: 86 kcal
• Protein: 0.5g
• Fat: 0.2g
• Carbohydrates: 22g
• Sodium: 1mg
• Sugar: 20g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Strawberry Rhubarb Freezer Jam Recipe

Recipe by MarryCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

5

minutes

Cooking time

8

minutes

Calories

86

kcal

A fast, no-fuss way to capture the taste of summer in a jar. This cooked freezer jam is made with fresh strawberries, tangy rhubarb, and sugar.

Ingredients

• 4 cups fresh strawberries, washed and tops removed

• 1 cup fresh rhubarb, chopped

• 1 1/2 cup granulated sugar

• 1 tablespoon lemon juice

Directions

• Combine strawberries, rhubarb, sugar, and lemon juice in a large pot.
• Bring the mixture to a boil over high heat, mashing the fruit with a potato masher as it cooks.
• Stir constantly and boil until the jam reaches 220°F on a candy thermometer.
• Remove the pot from the heat.
• Ladle the hot jam into clean jars, leaving ½-inch of headspace.
• Let the jam cool completely at room temperature, then store it in the refrigerator or freezer.

Notes

• Use Ripe Fruit: For the best and sweetest flavor, use fresh, ripe strawberries and rhubarb.
• Stir Constantly: It is essential to stir the jam constantly while it boils to prevent it from scorching on the bottom of the pot.
• Cool to Thicken: The jam will appear thin when it’s hot but will thicken to its final consistency as it cools completely.
• Freezer Jam: This jam is not shelf-stable and must be stored in the refrigerator or freezer.