Rhubarb Freezer Jam

Last week we led workshops for the Kids in the Kitchen program at the Steinbach Family Resource Centre. We made rhubarb freezer jam with kids between the ages of 6 and 12. It was a hit! They each got to take a jar of jam home with them to share with their families.

Freezer jam is cooked like regular jam, except it's not heat-sealed like you would do with regular canned jam. Instead, it's kept in the fridge or freezer to keep it fresh. If it lasts that long, of course.
Did you know rhubarb is technically classified as a vegetable and not as a fruit?

Rhubarb Freezer Jam

(5 x 250 ml jars)
  • 1-1/2 cups (375 ml) white sugar
  • 1 pouch (45 g) BERNARDIN Freezer Jam Pectin
  • 4 cups (1000 ml) unsweetened stewed rhubarb (about 8-1/2 cups freshly chopped)
  • Jello packages- strawberry, raspberry or peach (optional)
  1. Wash and rinse 5 x 250 ml jars and closures.
  2. Wash rhubarb; leave wet. Trim ends and coarsely chop. Place in a stainless steel saucepan, cover and very slowly bring to a boil. Boil gently 15 minutes to stew. Remove from heat and let cool 5 minutes. Measure 4 cups (1000 ml).
  3. In a large mixing bowl, combine Freezer Jam Pectin and sugar until well blended. Stir fruit mixture into pectin-sugar mixture; stir 3 minutes. Add 1-1/2 Tbsp jello and stir in.
  4. Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.



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