Rhubarb Freezer Jam
A vibrant and tangy freezer jam combining sweet rhubarb, blueberry pie filling, and berry Jell-O, perfect for spreading on toast or adding to desserts. Ideal for summer preserves.
Ingredients
Instructions
- Pour the sugar into the diced rhubarb and let stand for at least 10 to 12 hours.
- Combine the rhubarb mixture and blueberry pie filling in a large pan and bring to a boil, stirring often.
- Remove from heat and add the berry Jell-O, stirring until dissolved.
- Fill containers, leaving 1/4 to 1/2 inch for expansion, and freeze.
Tips & Substitutions
For best results, let the rhubarb and sugar mixture sit for the full 12 hours to draw out moisture and enhance flavor. You can substitute strawberries or blackberries for the blueberry pie filling if desired. For a lower sugar option, consider using a sugar substitute suitable for canning. Ensure your containers are freezer-safe and don't overfill to prevent spills as the jam expands.
Serving Suggestions
This rhubarb freezer jam is delicious spread on toast or mixed into yogurt. It pairs beautifully with Jacque'S Barbecue Ribs as a tangy condiment. Consider serving it alongside scones or pancakes for a delightful brunch. It can also be used as a filling in pastries or drizzled over desserts like cheesecake for a fruity twist.
Storage & Reheating
Store the jam in airtight containers in the freezer for up to a year. Once thawed, it can be kept in the refrigerator for about two weeks. To reheat, simply scoop out the desired amount and microwave in short intervals, stirring frequently, until warmed. Avoid refreezing thawed jam to maintain texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Freezer Jam contains roughly 929 calories, with 23g protein, 203g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (73% of the Daily Value), protein (45% of the Daily Value), and iron (39% of the Daily Value). Note that it is relatively high in sodium, at 693mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh rhubarb instead of frozen?
Yes, fresh rhubarb works perfectly for this recipe. Just ensure it's properly diced and let it sit with the sugar to release its juices. Fresh rhubarb will provide a vibrant flavor and texture to your jam.
How do I know when the jam is ready to freeze?
The jam is ready to freeze once it has cooled down and thickened slightly after incorporating the Jell-O. If it coats the back of a spoon, it's good to go. Ensure it’s at room temperature before filling your containers.
Can I adjust the sugar in the recipe?
Yes, you can reduce the sugar, but keep in mind that it may affect the texture and preservation of the jam. If you prefer a sweeter jam, consider adding a bit more sugar or using a sweetener designed for canning to maintain consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).