Rhubarb Freezer Jam
Use this easy and delicious recipe for tangy rhubarb freezer jam, with no canning required. Enjoy this jam with toast, ice cream, or on roast pork.
- Preparation:
- Cooking:
- Total:
- Serves: 48 persons
Ingredients
- 4cups rhubarb (chopped, about 1 1/2 pounds rhubarb stalks)
- ¾to 1 1/4 cups sugar
- 2tablespoons water
Instructions
Step 1
Gather the ingredients.Step 2
In a medium-sized pot over low heat, combine the rhubarb, 3/4 cup of sugar and water. Stir constantly until all of the sugar is dissolved, or about 5 minutes.Step 3
Continue to cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat. This process might take 15 to 20 minutes.Step 4
Taste the mixture and add additional sugar if you desire more sweetness. Keep in mind, though, that the sour flavor is part of what is special about rhubarb. If you do add additional sugar, return the pot to the stove and cook over low heat. Stir constantly until the sugar is completely dissolved. Remove the jam from the stove and let it cool off to room temperature before using or storing it.