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Wednesday, June 15, 2011

Respect the 'barb: Rhubarb strawberry freezer jam

5 cups of rhubarb
You might remember that in the fall I'm a little obsessed with roasting and using my own pumpkin puree. The same goes for rhubarb in the spring. My co-worker knows this and brought me 10 lbs of rhubarb, half of which I gave to other friends. I still had a ton so I decided to make freezer jam. salsa and crumble bars.

I could have frozen it. To freeze it,  cut it into 1/2 inch pieces and freeze on a sheet pan like you do with blueberries and then bag them. They will last 6 months.

My friend Shawn and I were just talking about freezer jam and how it's usually runny. Then I remembered a recipe that used gelatin instead of pectin so I thought I would give it a whirl. The idea is that it sets like regular jam would.

The first time I made this recipe, I followed the directions but I wondered after I finished if there was a way to avoid the red dye in Jello so I used plain gelatin and substituted 1 cup of strawberries in my second batch.  Both set up nicely but my second batch wasn't as red (sans the red dye).

Rhubarb Strawberry Freezer Jam (adapted from Cooks.com)

5 c. chopped rhubarb (if making with plain gelatin do 4 cups of rhubarb and 1 cup of strawberries)
1/4 c. water
2 1/4 to 3 c. sugar
1 sm. pkg. strawberry jello (sub plain gelatin)


On medium low heat, bring water and fruit to boiling and mash well. Add sugar and bring to boil again. Remove from heat and add jello. Put in containers and refrigerate or freeze for later. Makes 4 cups jam.

3 comments:

  1. Did you cool the jam before pouring in into the containers? Or did you pour it right in?

    ReplyDelete
  2. I put it in the containers and let them cool before I freeze them

    ReplyDelete
  3. Was your jam kinda runny until it set? I am new to this so I just want to make sure I am moving in the right direction. I used the plain gelatin method.:) Thanks

    ReplyDelete

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