Imen Dridi Pioneer Woman Strawberry Rhubarb Freezer Jam is made with fresh strawberries, chopped rhubarb, granulated sugar, and lemon juice. The recipe takes about 13 minutes to cook and yields enough jam to fill a regular mason jar.
More Pioneer Woman Recipe:
- Pioneer Woman Blackberry Freezer Jam
- Pioneer Woman Peach Jam Recipe
- Pioneer Woman Muscadine Jelly Recipe
💗 Why You’ll Love This Strawberry Rhubarb Freezer Jam Recipe:
- It captures the essence of fresh strawberries and rhubarb, delivering a burst of natural flavors.
- The recipe is quick and straightforward, perfect for those with busy schedules.
- No need for complicated canning methods – simply freeze for long-lasting enjoyment.
- It’s a versatile topping that adds a delicious touch to various dishes, from breakfast to desserts.
❓ What Is Pioneer Woman Strawberry Rhubarb Freezer Jam Recipe?
Pioneer Woman Strawberry Rhubarb Freezer Jam recipe is made from fresh strawberries, chopped rhubarb, sugar, and lemon juice.
🍓 Pioneer Woman Strawberry Rhubarb Freezer Jam 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
- Put strawberries, rhubarb, sugar, and lemon juice in a big pot.
- Stir well and turn the heat to high. Stir occasionally until it starts bubbling and gets hot.
- Use a potato masher to squash the fruit until they start breaking apart and the rhubarb gets stringy. The more you mash, the smaller the fruit bits will be.
- Keep stirring every 30 seconds once it starts boiling.
- Use a thermometer (like this one – affiliate link) to check the jam’s temperature. Make sure it’s in the middle of the jam, not touching the pot’s bottom.
- Keep boiling until it reaches 220°F (for low areas) or 218°F (for high areas). It’ll take around 8 minutes.
- When it’s the right temp, take the pot off the heat and carefully spoon the jam into a regular mason jar. It might seem a bit runny now, but it’ll thicken as it cools.
- Put the lids on the jars and let them cool at room temperature.
- Store in the fridge (or freezer for longer storage) and enjoy on toast, scones, or however you like.
💭 Recipe Tips:
- Use fresh, ripe strawberries and rhubarb for the best flavor.
- Wash and remove the tops from the strawberries before chopping.
- Chop the rhubarb into small pieces to ensure even cooking.
- Adjust the amount of sugar according to your taste preferences.
🍰 What To Serve With Strawberry Rhubarb Freezer Jam?
You can serve strawberry rhubarb freezer jam with Beet Brownies, Pistachio Cake, White Texas Sheet Cake, Lemon Blueberry Bread, Honeybun Cake, Fruitcake Cookies, Date Nut Bread, Chocolate Chip Bars, Strawberry Poke Cake, and Mermaid Ice Cream.
🎚 How To Store Leftovers Strawberry Rhubarb Freezer Jam?
- In the fridge: Store leftovers strawberry rhubarb freezer jam in a sealed jar for 2 weeks.
- In the freezer: Freeze leftovers strawberry rhubarb freezer jam in an airtight container for 6 months.
🚫 How To Reheat Leftovers Strawberry Rhubarb Freezer Jam?
It’s better not to reheat leftover strawberry rhubarb freezer jam. It’s tastier when cold or at room temperature. Heating it again can change how it feels and tastes, especially after thawing from the freezer.
FAQ’S:
Can I Use Frozen Strawberries Instead Of Fresh Ones?
Yes, you can use frozen strawberries instead of fresh ones just make sure they are thawed before using them in the recipe.
How Can I Prevent The Jam From Sticking To The Bottom Of The Pot While Boiling?
To prevent the jam from sticking to the bottom of the pot while boiling, stir it frequently, approximately every 30 seconds, once it starts boiling.
Can I Use Apple Cider Vinegar Instead Of Lemon Juice?
Yes, you can use apple cider vinegar instead of lemon juice, but it may slightly alter the flavor of the jam.
Do I Need To Peel The Rhubarb Before Chopping It?
No, you do not need to peel the rhubarb before chopping it simply wash it and chop it as instructed in the recipe.
More Pioneer Woman Recipe:
Pioneer Woman Strawberry Rhubarb Freezer Jam Nutrition Facts:
- Calories: 86
- Calories from Fat: 9
- Fat: 1g
- Saturated Fat: 1g
- Sodium: 1mg
- Potassium: 77mg
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 21g
- Protein: 1g
- Calcium: 12mg
- Iron: 1mg
Pioneer Woman Strawberry Rhubarb Freezer Jam
Description
Pioneer Woman Strawberry Rhubarb Freezer Jam is made with fresh strawberries, chopped rhubarb, granulated sugar, and lemon juice. The recipe takes about 13 minutes to cook and yields enough jam to fill a regular mason jar.
Ingredients
Instructions
- Put strawberries, rhubarb, sugar, and lemon juice in a big pot.
- Stir well and turn the heat to high. Stir occasionally until it starts bubbling and gets hot.
- Use a potato masher to squash the fruit until they start breaking apart and the rhubarb gets stringy. The more you mash, the smaller the fruit bits will be.
- Keep stirring every 30 seconds once it starts boiling.
- Use a thermometer (like this one – affiliate link) to check the jam’s temperature. Make sure it’s in the middle of the jam, not touching the pot’s bottom.
- Keep boiling until it reaches 220°F (for low areas) or 218°F (for high areas). It’ll take around 8 minutes.
- When it’s the right temp, take the pot off the heat and carefully spoon the jam into a regular mason jar. It might seem a bit runny now, but it’ll thicken as it cools.
- Put the lids on the jars and let them cool at room temperature.
- Store in the fridge (or freezer for longer storage) and enjoy on toast, scones, or however you like.
Notes
- Use fresh, ripe strawberries and rhubarb for the best flavor.
Wash and remove the tops from the strawberries before chopping.
Chop the rhubarb into small pieces to ensure even cooking.
Adjust the amount of sugar according to your taste preferences.
