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How to Make Strawberry Freezer Jam

Lehman's
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Kickoff Blueberry Month with Sweet Recipe

Homemade strawberry jam has long since been a staple in the Lehman family kitchen. I grew up watching my brother eat it on toast, my dad scoop it up with crackers as a sweet dessert, and my mom prepare it from scratch. It wasn’t until recent years, however, that I joined her in the annual jam making.

My mom makes all things cooking look both amazing and effortless. I was intimidated by jam-making, but she assured me that it was simple as long as you knew a few tricks.

Kickoff Blueberry Month with Sweet Recipe

Happy National Blueberry Month! There are so many ways to enjoy blueberries from glorious muffins to sweet, flavorful desserts to even just eating the fruit itself (no extra ingredients needed).

Author: Lehman's

Ingredients

4 C. blueberries, fresh or frozen
4 C. rhubarb, chunked, fresh or frozen
3/4 C. sugar
1/3 C. flour, white or wheat
2 C. quick oats
3/4 C. brown sugar
1 C. flour, white or wheat
1 tsp. nutmeg
1 tsp. cinnamon
2/3 C. butter, softened

Directions

In a bowl, combine fruit, sugar and flour and transfer to a greased 9″ x 13″ pan.
For topping, in a bowl, combine dry ingredients and then mix in softened butter until crumbly.
Sprinkle the crumbs over the fruit mixture.
Bake at 350 degrees Fahrenheit for 45 to 55 minutes or until the fruit is bubbly.