A few weeks ago, my rhubarb plants finally collapsed to the ground for the year - the frost from the night before did them in. They have had the longest growing season that I have ever witnessed. There are bags upon bags of rhubarb cut into chunks and stored in the deep freeze for this winter's desserts. The over abundance of rhubarb lead me to trying out an old freezer jam recipe. It is simple, quick, and no canning required! ;)
Strawberry Rhubarb Freezer Jam
10 c. Fresh Rhubarb Chunked
2 c. White Sugar
1 (20 oz) Can Crushed Pineapple
1 (6 oz) Box Strawberry Jello
In a deep pan, combine the Rhubarb, Sugar, and Crushed Pineapple- bring to a boil using medium heat while stirring constantly. Keep stirring and cooking for another 20 minutes until the Rhubarb is tender. Remove from heat and add Strawberry Flavored Jello. Tada...That's it!
I placed the cooked jam in a big Ziploc plastic tub and set it in the refrigerator overnight. The next day, I filled 7 half pint Ziploc plastic tubs, placed the lids on, and popped them into the freezer. The photo below is my little bit that was left over for sampling.
I must say, I was a little skeptical about this recipe, since I am not a huge fan of pineapple... But this jam was absolutely delicious. The flavor closely resembled cranberry sauce. I absolutely LOVE cranberry sauce but am not a fan of the after taste that taints the taste buds - Not the case with this jam. I was amazed by the flavor when sampled straight from the tub, and it was even better on toast! :)
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