Monday, July 8, 2013

Strawberry-Rhubarb Refrigerator Jam



Whoa!  Today's hot topic on my Facebook Page is the Refrigerator Jam recipe I posted last night.

It's been seen by over 54,000 people and shared almost 1400 times (that includes the see/shares from my affiliate network page, Nourished Living Network, where I posted it, as well).

For the numbers I'm used to seeing, that's gone viral!
(Tuesday morning update, numbers are approaching 102,000/3,000... whoa.)
(Wednesday morning update, now over 350,000/10,500... holy moly!)
(Thursday afternoon update, 850,000+/25,000+... WHAT?!!)

So... since it apparently has much popularity, I figured I'd share it here, too.


Here are the players...







And the recipe...



* No REFINED sugar.  The white granulated stuff.





Can you believe how easy (and healthy)!  And it is sooo good! 

I had it last night on two pieces of toasted homemade bread.  Mmmm.  Hit the spot!!


Strawberry-Rhubarb Refrigerator Jam
(Pectin-free and no REFINED sugar added)

1 + 1/3 cup strawberries - raw
2/3 cup rhubarb - raw
2 T raw honey (or to taste)
2 T chia seeds
Process all ingredients in a blender, transfer to jars and refrigerate overnight.  The chia seeds will gel, thickening the fruit puree.  No need to cook the fruit.
Add additional diced fruit if you like it chunky.

Enjoy.


*One of my readers/commenters pointed out that it's not truly sugar-free... since fruit and honey have sugar content.  So, a truer statement is "no refined sugar or artificial sweeteners added."



Linked to: Traditional Tuesdays

54 comments:

Anonymous said...

Sounds wonderful! What is the shelf-life?

Pam O'Brien said...

It'll last about a week to 10 days, depending on how fresh your fruit is. I put one of those jars in the freezer (with the lid off till solid to allow for expansion).

Renee Bentz said...

Can you use different kinds of fruit?
Also does it have to be fresh or can you use frozen fruit's?

Renee Bentz said...

Can you use diffenrt kinds of fruit's and also can you use frozen fruit?

Heather said...

Have you tried it with Raspberries? I make raspberry freezer jam and don't like all the sugar you have to use.

Pam O'Brien said...

Renee, you can use any kind of fruit you like. One reader tried it with blueberries and loved it (our blueberries are just coming into season... I'm going to try it, too.) I think frozen fruits would be fine, as well, since you're going to puree them anyway-and frozen fruits tend to be mushier.

Heather, I haven't tried raspberries yet. Like our blueberries, they're just now coming into season up here. I'm going to give it try, though. i think it will be delicious!

Anonymous said...

Do you have to cook down the rhubarb first?

Helena White said...

Sounds delish! Why the Chia seeds? Can we make it without them?

Helena White said...
This comment has been removed by a blog administrator.
SaraMomofmany said...

Is there any way to have this in a printer friendly setting instead of printing the whole picture?

Pam O'Brien said...

Helena, besides being super good for you, the chia seeds are what gives the fruit puree it's jam-like texture because they gel in liquid. I'd recommend using them, if you can.

Anonymous said...

The recipe image says "No sugar added"? You add honey to it! Honey is fructose and glucose. These are sugars. You could say "No PROCESSED sugar added," but that's not NEARLY the same thing. I think accuracy is important.

Pam O'Brien said...

Sara, I've added the recipe as text so you can print it.

Victoria said...

I make this and freeze it in ice cube trays, without the seeds (I don't have any)That way it doesn't go bad in the refridge,
You can then use them as you need them, I float the cubes in Martini's, fruit smoothies, sauces, and jam's. I especially like to make vitamin water and float them it it for extra flavor.

Pam O'Brien said...

Victoria, that's a great idea to freeze it in ice cube trays. I love the way you use them.

Pam O'Brien said...

You bring up a good point, ANONYMOUS. When I think of sugar, the white granulated stuff is what comes to mind, and not every form of "fructose, glucose, and sweeteners of every kind, processed or otherwise." I concede, though, and agree that accuracy is important.

Christine said...

I'm going to try this over the weekend. I think I'm going to take my family Peach and Raspberry jam recipe and make a batch this way!

Anonymous said...

What is the life of this if you freeze it?

Lisa said...

Seriously no need to cook the fruit? this seems simple enough going to try it now!

Anonymous said...

Blackberries sound like it would be great - will try it! Thanks!

nam vet said...

What size jars does your recipe call for? Thanks. George

Pam O'Brien said...

Frozen, this should last a couple of months.
No need to cook the fruit first, just puree.
The size jars used are 1/2 pint... typical jelly jars.

Kristín Þórmundadóttir said...

Is T teaspoon or tablespoon

Becky said...

what part does the rhubarb play? I am not a big fan of rhubarb can I make it without?

Pam O'Brien said...

Hi Becky,

The rhubarb is just there because it makes the strawberries so happy. ;-) You can certainly omit it and substitute anything you like, or just use all strawberries.

Becky said...

woo hoo! That is exciting! Blackberry and raspberry jam here we come!!!!!

Mrs. Becker said...

Hi! I found this recipe on FB & jumped onto your blog to see if you needed the rhubarb (not a fan of it) & you answered the question for someone else. :) Picked up a 1/2 flat of strawberries at the farmers market today for fruit leather & am going to use some for this jam. Thank you for sharing.

Christine Wood said...

I found your site via all those shares for this recipe. What a marvelous idea. Your a genius! I'm going to try it with my blueberries. THANK YOU!!!! And God bless you!

Heather Strom said...

I found this picture going around on Facebook and am glad I did. Your blog is so beautiful. This jam seems like something you could easily whip up for breakfast. I might just keep some fruit handy in the freezer and surprise my family sometime.

Elizabeth Chuan-Riley said...

Thank you for sharing this! I made it yesterday and found it still soupy this morning. Also much too tart for our taste. Can I add more honey and chia seeds at this point? Or should I start a fresh batch and increase those amounts at the beginning? All the best!

Pam O'Brien said...

Hi Elizabeth,

I actually love the sweet-tartness of this recipe - but that's not for everyone.
I'd say go ahead and keep tweaking it with more honey and chia seeds until you love it, and don't think you need to start over.

Jacqueline@ Deeprootsathome.com said...

Pam, I have made your simple and simply delicious recipe! I am doing a post on it and linking back to you! Hope you get even more traffic! Thanks for sharing it with us all!!
Blessings :)

Pam O'Brien said...

That's terrific! Thanks, Jacqueline... and I'm so glad you like it!

Anonymous said...

Is T a tablespoon or Teaspoon?

Magnolia Tea said...

Hi, I wanted to thank you for sharing your refrigerator jam recipe. I found it at Deep Roots At Home yesterday and can't wait to try it. Thanks also for your input there. It's great to know the jam will freeze well. I'm going to try it out with blackberries.
Thanks, again!

Tralee said...

For Anonymous - T=Tablespoon (t=teaspoon)

Is the photo shown actually the jam you made? Mine came out much lighter in color and very smooth. I had to thaw my rhubarb on the stove and I used a VitaMix blender so maybe those things affected the outcome. Also it is more like a sauce I'd say, not thick enough to be a jam. It tastes DE-licious though and I think it would be especially good on some homemade vanilla ice cream. Maybe I needed more chia seeds? I followed your recipe (added another T of honey though, and maybe a few more strawberries to get the taste I wanted). Thanks for sharing this!

Debby said...

I'm going to fix this tonight for tomorrow. I saw it on Pinterest but wanted to come to the source! Thank you for sharing. Can't wait to try it!

Crodin said...

I did fresh blueberry, raw honey and cinnamon. So, so, delicious.

Anonymous said...

I just used fresh cherries-2 cups. I will see how this works out in the morning.

Anonymous said...

Thanks for sharing this so freely. Love it!

Anonymous said...

Can u can it?

nativetexangirl said...

Is it okay to share this on the Vitamix Enthusiasts Yahoo Group? Your blog name is still at the bottom so people can find you. Thank you! It looks wonderful.

Pam O'Brien said...

Yes, nativetexangirl, you're welcome to share it as you described.

Sylvia said...

I made this according to recipe and it seems too soft not tight enough? more like a puree than a jam. Did I blend it too much?

Pam O'Brien said...

That's a possibility, Sylvia. Could also be that your fruit was just very juicy. I've had batches that required a bit more chia seeds. If it still doesn't gel enough, it would also be terrific poured over your waffles and pancakes instead of spread on your toast! ;-)

Arshdeep Sidhu said...

Thanks for sharing this post i had a great exp with this refrigerator each n every thing stay fresh in this refrigerator

JES said...

Thanks for sharing this brilliant recipe! I am trying it out today with my box of strawberries. I will let you know how it goes :) Found it at DEEP ROOTS AT HOME :)

Joan'Ruth Lawson said...

My recipe for rhubarb uses: rhubarb, entire orange (except bitter white parts), all of peeling as zest, xylitol to sweeten, & psyllium husk powder to thicken. I cook ingredients & add uncooked strawberries when serving as sauce or pie/tart...never cooking strawberries w/rhubarb...I just tried same w/persimmons/cranberries instead of rhubarb(out of season). Xylitol is my new passion since diabetics can eat it, it has fewer calories, & xylitol also prevents cavities, ear infections & sinusitis...& tastes closest to sugar. I love your chia seed tip...but find psyllium powder even better tasting...(& better fiber). Thanks for your recipe...but I LOVE mine even more!! Gr8er longevity w/cooking too. <3<3 OOXX(heartsinfinitytimes)

Anonymous said...

Where can I find chia seeds as well as Xylitol? I don't even remember seeing rhubarb in store of course might have just overlooked it. As for freezing did you put glass jars with tops on in freezer?
captainaction1958@yahoo.com

Anonymous said...

Could you can this? Or no since the fruit isn't cooked? Stick to freezing?

Concerned Conservative said...

Hello Pam! Does the rhubard have to be cooked first I or just chopped up well with the other ingredients? Thank you.

Pam O'Brien said...

There is no need to cook the rhubarb. Everything is raw.

ADL said...

I do freezer jam every year in very large quantities to last for us & extended family for the entire year since we use local fresh strawberries & they have a very short growing time where we live. I love the idea of no added sugar. My questions are can this recipe that you shared with the Chia seeds be frozen for a year plus & can it be done with just strawberries IE: changing it to 2C of strawberries instead? Does anything different have to be done if it is long term freezable? Thank you.

Pam O'Brien said...

Hi ADL,
You can use whatever fruit you like; 2 cups of strawberries (omitting the rhubarb) would be great. I would just start out with a tad less honey and see how you like it. The rhubarb is so tart that without it, you might not need as much sweetener.
As for the freezing, I'm afraid I'm no help. The longest I've frozen it is one month; and that thawed fine. To go a full year, I'd be afraid of freezer-burn, but I guess that depends on your method/vessel for freezing.
Thanks for your comment and best wishes with your monumental strawberry jam project! :-)