Strawberry Rhubarb Freezer Jam + A Jam Jar Cocktail!
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CLICK DESCRIPTION FOR FULL RECIPEStrawberry
CLICK DESCRIPTION FOR FULL RECIPE
Strawberry Rhubarb Freezer Jam
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 8 8-ounce jars
Ingredients:
8 ounces (about 2 cups) chopped rhubarb (Produce)
4 ½ cups sugar, divided (Aisle 6)
1 lemon, juiced (Produce)
1 pound strawberries (Produce)
1 package pectin, prepared according to package instructions (Aisle 11)
Directions:
In a small saucepan, combine the chopped rhubarb, ½ cup granulated sugar, and juice from half a lemon, stirring to combine. Place over medium heat and cook, stirring occasionally, until rhubarb has broken down, about five minutes. Remove from stove and allow to cool completely.
While the cooked rhubarb cools, cut the tops off the strawberries and discard. Place the strawberries on a rimmed baking sheet and crush the fruit using a heavy-bottomed glass (a potato masher also works well). Transfer the crushed berries to a large bowl and combine with the remaining 4 cups of granulated sugar, stirring well to combine. Mix in the cooled rhubarb and the juice from the other lemon half, stirring again. Prepare 1 package of pectin according to the package instruction and pour into the sugar and fruit mixture, stirring for 3 minutes.
Fill cleaned and sanitized jam jars with the prepared jam, leaving ½-inch of head room at the top of the jars to prevent bursting while freezing. Wipe the rims of the jars with clean paper towel before securing with cleaned and sanitized lids and rings and freezing to store.
Freeze jam for up to 1 year. Thaw in the fridge overnight before use.
Wisconsin 75 Cocktail
Ingredients:
1 tablespoon strawberry rhubarb freezer jam
1 ounce gin (Liquor)
½ ounce lemon juice (Produce)
3 ounces prosecco or sparkling wine (Liquor)
Directions:
In a nearly empty strawberry rhubarb jam jar (that has about 1 tablespoon of jam remaining), add the gin and lemon juice. Cover and shake the jar vigorously. Pour into a champagne flute and top with chilled prosecco. Garnish with a fresh strawberry and lemon peel to serve.
Strawberry Rhubarb Freezer Jam
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 8 8-ounce jars
Ingredients:
8 ounces (about 2 cups) chopped rhubarb (Produce)
4 ½ cups sugar, divided (Aisle 6)
1 lemon, juiced (Produce)
1 pound strawberries (Produce)
1 package pectin, prepared according to package instructions (Aisle 11)
Directions:
In a small saucepan, combine the chopped rhubarb, ½ cup granulated sugar, and juice from half a lemon, stirring to combine. Place over medium heat and cook, stirring occasionally, until rhubarb has broken down, about five minutes. Remove from stove and allow to cool completely.
While the cooked rhubarb cools, cut the tops off the strawberries and discard. Place the strawberries on a rimmed baking sheet and crush the fruit using a heavy-bottomed glass (a potato masher also works well). Transfer the crushed berries to a large bowl and combine with the remaining 4 cups of granulated sugar, stirring well to combine. Mix in the cooled rhubarb and the juice from the other lemon half, stirring again. Prepare 1 package of pectin according to the package instruction and pour into the sugar and fruit mixture, stirring for 3 minutes.
Fill cleaned and sanitized jam jars with the prepared jam, leaving ½-inch of head room at the top of the jars to prevent bursting while freezing. Wipe the rims of the jars with clean paper towel before securing with cleaned and sanitized lids and rings and freezing to store.
Freeze jam for up to 1 year. Thaw in the fridge overnight before use.
Wisconsin 75 Cocktail
Ingredients:
1 tablespoon strawberry rhubarb freezer jam
1 ounce gin (Liquor)
½ ounce lemon juice (Produce)
3 ounces prosecco or sparkling wine (Liquor)
Directions:
In a nearly empty strawberry rhubarb jam jar (that has about 1 tablespoon of jam remaining), add the gin and lemon juice. Cover and shake the jar vigorously. Pour into a champagne flute and top with chilled prosecco. Garnish with a fresh strawberry and lemon peel to serve.
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