One thing that I am itching to try this summer is making my own freezer jam... specifically Strawberry Rhubarb Freezer Jam. There are a lot of recipes floating around out there but I don't think I need 25 cartons of berries sitting on my counter or tons of jars packed in the freezer. Something small that I can whip up when I feel the urge...
Here is a recipe that fits the bill, from Mandy Gerth. Her version is just plain Strawberry Jam, but I am just going to throw in some rhubarb and take it from there.... mmmmm.... Isn't her photo just lovely??
Strawberry Freezer Jam
1 packet No Sugar Needed Sure Jell Pectin
4 Cups Berries, smashed
¾ Cup Sugar
apple juice (amount as described in Sure Jell directions)
Remove the green tops from your berries and smash them with a potato smasher in a very large bowl.
Stir Sugar into your berry mixture.
Boil apple juice and pectin as described in the Sure Jell directions.
Add the juice/pectin mixture to your berry mixture.
Ladle into clean glass jars leaving plenty of space at the top of the jar for your jam to expand in the freezer. (Since this is freezer jam the jars don’t have to be sterilized, they also don’t have to be canning jars, just any jar you have hanging around.)
Store in the fridge overnight and move to the freezer the next day.
This recipe can be doubled (in our case tripled) and still come out just dandy.