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Dr. Michelle Jorgensen
As a passionate home cook and lover of all things fresh and flavorful, I’m thrilled to share my very own recipe for strawberry rhubarb freezer jam with you. Its sweetened with honey so its both sugar-free AND pectin-free!
I love this time of year because my garden is brimming with luscious rhubarb and plump strawberries just waiting to be transformed into a mouthwatering jam.
Ingredients:
Instructions:
Gather your ingredients and ensure that the strawberries and rhubarb are clean and trimmed.
In a blender, combine the strawberries, rhubarb, honey, and chia seeds. Blend until the mixture reaches your desired consistency. If you prefer a smoother texture, blend for a longer time, or if you prefer a chunkier jam, blend briefly.
Once blended, transfer the mixture into a clean and airtight container suitable for freezing. Leave some space at the top to allow for expansion as the jam freezes.
If desired, add in diced fruit of your choice to enhance the texture and flavor.
Seal the container tightly and place it in the refrigerator overnight to allow the jam to set. The chia seeds will absorb some moisture, helping to thicken the mixture and give it a jam-like consistency.
The next morning, your strawberry rhubarb freezer jam is ready to be enjoyed! The jam will keep well in the refrigerator for about a week.
For longer-term storage, transfer any remaining jam to the freezer. It can be stored in the freezer for up to three months.
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