Strawberry Rhubarb Freezer Jam

Strawberry Rhubarb Freezer Jam is a bright and tangy homemade spread that perfectly captures the flavors of summer. This easy, no-cook jam uses fresh strawberries and tart rhubarb to create a vibrant preserve that you can enjoy long after the growing season ends—all without the need for canning.

Why You’ll Love This Recipe

• No Canning Required: Simply mix, pour, and freeze—no water bath or pressure canner needed.
• Fresh, Bright Flavor: The sweetness of ripe strawberries balances beautifully with the tart punch of rhubarb.
• Quick and Easy: Ready to store in just about 30 minutes.
• Perfect for Gifting: Makes a wonderful homemade gift packed in mason jars.
• Versatile Uses: Delicious on toast, yogurt, waffles, or even stirred into oatmeal or cocktails.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups fresh strawberries, crushed
• 2 cups chopped fresh rhubarb
• 4 cups granulated sugar, divided
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• ¾ cup water
• 1 (1.75 oz) box Sure-Jell fruit pectin

Directions

this recipe

1. Prepare jars: Wash and dry 7 to 8 half-pint jars or freezer-safe containers.
2. Crush fruit: In a bowl, crush strawberries and chopped rhubarb with a potato masher until slightly chunky.
3. Mix with sugar: In a large bowl, combine fruit with 2 cups of sugar. Let sit for 10 minutes, stirring occasionally.
4. Cook rhubarb (optional step for texture): For a softer consistency, simmer the chopped rhubarb with lemon juice, lemon zest, and remaining sugar over medium heat until softened, about 5–7 minutes. Cool slightly and combine with strawberry mixture.
5. Cook pectin: In a saucepan, stir pectin into water. Bring to a boil over high heat, stirring constantly. Boil for 1 minute, then remove from heat.
6. Combine mixtures: Stir hot pectin mixture into the fruit mixture for 3 minutes or until sugar is completely dissolved.
7. Fill containers: Immediately pour jam into jars, leaving ½ inch headspace. Seal with lids.
8. Set and freeze: Let stand at room temperature for 24 hours to set. Store in the refrigerator for up to 3 weeks or in the freezer for up to 12 months.

Servings and Timing

• Servings: Makes approximately 7 to 8 half-pint jars
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes (plus 24 hours for setting)

Variations

• Low Sugar: Use a low- or no-sugar pectin and adjust sugar to taste.
• Mixed Berry Jam: Add raspberries or blueberries to complement the strawberry rhubarb flavor.
• Spiced Jam: Stir in a pinch of cinnamon or ginger for a warm, spiced twist.
• Honey Sweetened: Substitute part of the sugar with honey, using pectin formulated for alternative sweeteners.

Storage/Reheating

• Refrigerator: Store in airtight containers for up to 3 weeks.
• Freezer: Freeze for up to 1 year. Thaw overnight in the fridge before use.
• Reheating: Not required. Serve chilled or at room temperature.

FAQs

Can I use frozen strawberries or rhubarb?

Yes, thaw and drain them well before using.

Do I need to peel the rhubarb?

No, rhubarb does not need to be peeled unless the stalks are particularly tough or stringy.

Can I reduce the sugar in this recipe?

Only if you’re using a low- or no-sugar pectin; standard pectin requires a specific sugar ratio to set properly.

Why didn’t my jam set?

The sugar may not have dissolved completely, or the pectin wasn’t boiled properly. Be sure to follow timing carefully.

Can I double the recipe?

It’s better to make two separate batches to ensure the jam sets properly.

How long do I let the jam set before freezing?

Allow it to set at room temperature for 24 hours before freezing.

Is this recipe safe for canning?

No, freezer jam is not shelf-stable and must be refrigerated or frozen.

Can I strain out the pulp for a smoother jam?

Yes, you can use a fine mesh strainer for a more jelly-like texture, though it will reduce the yield.

What containers should I use?

Use freezer-safe glass jars or plastic containers with tight lids.

Can I use liquid pectin instead?

This recipe is designed for powdered pectin; if substituting, follow the liquid pectin’s package instructions closely.

Conclusion

Strawberry Rhubarb Freezer Jam is a quick and satisfying way to preserve the season’s most iconic flavors. With just a few simple steps, you can enjoy a homemade jam that’s bursting with sweet-tart goodness. Keep a few jars in the freezer and you’ll always have a taste of summer on hand—no canning skills required.

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