Who says compartmentalizing is bad?
There is nothing more soothing and Zen than having all of my belongings- everything I own- contained in boxes prior to a move.
Maybe it’s the cleansing and purging that occurs ceremoniously prior to packing?
Maybe it’s the openness created in the absence of all of life’s things – were those walls always so white?
Or maybe it’s the comfort of knowing that all the defiant purple sprinkles that intentionally hurled themselves overboard of their assigned icing-topped target, all the totally necessary bobby pins strategically placed at every turn for flyaway emergencies and every unopened, unexpected bill that had mysteriously been misplaced into the abyss under my bed have all now found homes.
The opinionated colors of decor and the heavy glares from accumulated things are now quiet.
The chaos has been tamed.
And I feel in control.
[Moment for the powers that be to regain composure]
Have you ever tried compartmentalizing food?
Or more appropriately, have you ever canned your own food?
If you are racking your brain to try to recall, then that would be a no.
It’s hard to erase the memory even if you try: intensive yoga sessions preparing for the canning event in order to summon the necessary patience and perseverance, weeks of stockpiling dollar bills for all the donations to the swear jar that will inevitably be due and don’t forget the suiting up ceremony with heat proof armor for all the quick motions around a cauldron of boiling water.
No. Not my cup of tea.
Now that I have discovered freezer jam, I am not sure I’ll ever return to the traditional canning process. This jam recipe requires simple procedures with a more robust flavor in the final product. How can I go back now?
This recipe took me several attempts to achieve. I didn’t want a sauce. A runny consistency is common with freezer jam recipes.
And oh man is this jar rockin’! It’s jammy and thick with small pieces of strawberry and rhubarb bulking up its sticky style. It’s like a jam version of strawberry rhubarb pie filling.
Imagine if someone told you you could spread pie on your toast? Umm….yes please!
And it feels great tucking all that wonderful messiness into a pristine, clean glass container.
So, let’s pack all that crazy in. Even if the relief is temporary….and utterly delicious.
One Jar, No Fuss Strawberry Rhubarb Freezer Jam
Strawberry rhubarb pie filling in a jar is here- only all jammed up. The perfect summer toast-topper or the perfect treat with a spoon, this sweet and slightly tart jam will beat out any store bought variety. Keep it as your secret recipe and blow away your guests. I bet it never even makes it to your freezer.
- 1 T low sugar/no sugar pectin (I used Sure Jell)
- 3/4 C quartered, organic strawberries
- 1/4 cup plus 1/3 rounded cups chopped rhubarb, 1/2 in thick cross slices
- 1/2 C organic sugar plus 1 T
- 2 T water
- splash fresh lemon juice
- One glass jar with straight sides, a tight cap and that has been thoroughly washed with soap and hot water and then dried.
NOTE: I only specify organic ingredients when I think it greatly affects the product (more than normal). Organic sugar and fruit has a greater depth of flavor and not just flat sweetness, resulting in a more spectacular product. And not much is needed for this recipe so go for it if you can.
- Place chopped rhubarb, 1/4 C of the sugar, all the pectin and water in a saucepan. Heat mixture until rhubarb is tender and can be sliced easily with a knife, not until rhubarb is soggy. Do not let mixture boil or simmer. Be sure to stand by the pan until this is complete while stirring occasionally.
- Meanwhile, toss strawberries with lemon juice. Use a potato masher to mash the strawberries until they are in coarse pieces.
- Once rhubarb is tender, add strawberry mixture and remaining sugar to the saucepan. Cook on medium for 2 minutes while stirring continuously and without boiling. Mash this whole mixture with the potato masher leaving a rough consistency so as to have some texture in your final jam.
- Bring mixture to a boil stirring continuously. Once it reaches a full boil, allow to boil for 90 seconds with constant stirring. Then pour immediately into your straight-edged jar leaving 1/2 in headspace for expansion in the freezer.
- Cap the jar tightly and allow to sit at room temperature for 24 hours undisturbed. Then refrigerate for two weeks while using or freeze for up to 6 months thawing in fridge overnight the day before use. Enjoy!