Indulge in the delightful blend of tangy, sweet, and freshness with our Cranberry Strawberry Rhubarb Freezer Jam, a recipe that's as easy to make as it is delicious to enjoy. This freezer jam captures the essence of summer's bounty, preserving the bright flavors of cranberries, strawberries, and rhubarb in a jar.
WHY make this jam?
Just imagine slathering it on your morning toast, dolloping it atop your oatmeal, over pancakes, or swirling it into your yogurt. The possibilities are endless!
This recipe merges the tartness of cranberries and rhubarb with the sweetness of strawberries, creating perfect harmony in a jar: Cran-Strawberry Rhubarb Freezer Jam, made without pectin! This freezer jam is not only bursting with flavor but is also incredibly easy to make. It requires no special canning equipment and, best of all, you can enjoy this luscious spread for months to come.
Fresh or frozen berries
When it comes to making jam, both fresh and frozen berries can yield great results. The choice between fresh or frozen berries often comes down to what’s available, personal preference, or the specific qualities you're looking for in your jam.
When I made this jam I used fresh strawberries and rhubarb and frozen cranberries.
Fresh Berries
- Peak Flavor and Texture: When in season, fresh berries often offer the best natural sweetness and desired texture.
- Variety: Depending on your location, you might have access to a wider variety of fresh berries, allowing for unique and diverse jam flavors.
- Considerations: Fresh berries need to be used quickly to avoid spoilage and sometimes require more preparation (washing, hulling, etc.).
Frozen Berries
- Convenience and Consistency: Frozen berries can be purchased year-round and stored until you’re ready to make jam, offering convenience and consistency in flavor and quality.
- Preparation: Frozen berries are typically pre-washed and hulled, saving time in preparation. However, they may release more water, which might need slight adjustments in cooking time and sugar amounts.
- Cost-Effectiveness: Outside of their season, fresh berries can be expensive or difficult to find. Frozen berries can be a cost-effective alternative, especially if purchased in bulk.
Tips for Making Jam with Frozen Berries
- Thaw and Drain: Consider thawing frozen berries and draining excess liquid to prevent your jam from being too runny.
- Sugar Adjustment: You might need to adjust the amount of sugar based on the natural sweetness of the berries.
- Pectin Levels: Frozen berries may have reduced pectin levels (which helps jam set) compared to their fresh counterparts, so adjusting pectin according to the recipe might be necessary.
Is commercial pectin required to make jam?
The secret lies in selecting the right types of fruit that are naturally high in pectin.
Fruits like apples, citrus fruits (think lemons, oranges), and certain berries (such as cranberries and blackcurrants) are packed with natural pectin. By incorporating these fruits into your jams, you're not only opting for a natural thickening agent but also enhancing the nutritional value and flavor.
Cran-Strawberry Rhubarb Freezer Jam
Ingredients
- 2 1/2 tsp Lemon Juice
- 1 Cup Cranberries fresh or frozen
- 2 1/4 Cup Peeled and Sliced Rhubarb
- 1 1/4 Cups Cane Sugar
- 1 Cup Strawberries Fresh or Frozen
Directions
1. Wash rhubarb and strawberries in your favoritefruit and veggie wash.
2. Remove caps from strawberries, use berries whole or slice totally up to you.
3. Peel and slice rhubarb into 1/4 inch pieces or desired size.
4. Combine cranberries, rhubarb, strawberries, lemon juice, and sugar in a medium saucepan and let sit for 1 hour. This will pull the juices out of the fruit and sweeten the rhubarb.
5. Bring the berry mixture to a boil and continue cooking on medium heat for 11 minutes. The mixture will thicken and reduce in volume by about half. Stir often and don't let it burn.
6. Pour jam into glass mason jars leaving 1/2 inch headspace. Place rings and caps on jars or plastic mason jar lids (these are my favorite).
7. Allow to cool completely before before placing in the refrigerator.
7. Store in the refrigerator for about 2 weeks.
8. For longer storage freeze. Then thaw in the refrigerator and use as normal.
Notes
- Makes 2- 8 ounce jars and 1- 4 ounce jar. Perfect to share with friends or store in the freezer for later.
- Remove jam from freezer and allow to thaw in the refrigerator before using. I recommend using it within 2 weeks of thawing.
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