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5.0 from 3 votes

Strawberry Rhubarb Freezer Jam

With just the right balance of sweet and tart, this Strawberry Rhubarb Freezer Jam is a delight — and you don't need canning equipment to make it!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 110 servings (1 tablespoon)
Calories: 31 kcal
Course: Breakfast , Condiments
Cuisine: American

Ingredients

  • 2 cups crushed ripe fresh strawberries (see Notes)
  • 4 cups granulated sugar, divided
  • 2 cups finely diced (¼" dice) fresh rhubarb (use red rhubarb, if possible)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons fresh lemon zest
  • ¾ cup water
  • 1 box (1.75 ounce) “original” Sure-Jell premium fruit pectin (in the yellow box)

Instructions

    Cup of Yum
  1. First wash 7 to 8 half-pint jars with lids in very hot, soapy water. Set aside.
  2. In a very large bowl, combine crushed strawberries with 2 cups of the sugar. Set aside for 10 minutes, stirring a few times to incorporate.
  3. Meanwhile, prepare the rhubarb. In a small saucepan over medium heat, combine finely diced rhubarb, lemon juice, lemon zest, and remaining 2 cups of sugar. Bring to a simmer, then reduce heat to medium-low. Cook until rhubarb has softened – about 5 minutes. Add the rhubarb mixture to the strawberries and stir to combine.
  4. In a small saucepan over medium-high to high heat, combine water and pectin. This may start out lumpy. Bring to a boil, stirring constantly. Boil for 1 minute, stirring constantly. Then immediately pour it into the strawberry rhubarb mixture. Stir for 3 minutes, to break down the sugar granules.
  5. Immediately fill jars with the hot jam, leaving 1/2″ headspace at top for expansion during freezing. I like to use a ladle and a canning funnel for easier filling, and use 7 half-pint jars for this recipe. Wipe the jar rims clean, screw on lids, and let jars cool to room temperature.
  6. Optional step: Once the jam has cooled, if the strawberries and rhubarb have floated upward in the jars, I like to "redistribute" the fruits. This gives an even look to the jam and lets you enjoy some of the chunky fruit bites with every spoonful. I simply use a tablespoon to push the fruits lower in the jars, then replace the lids, and transfer the jars to the freezer. This step is absolutely not a requirement, though.
  7. Store in the freezer until ready to use. Defrost in the fridge and enjoy. Jam will keep well in the freezer for up to 1 year, in the refrigerator for up to 1 month.

Notes

  • Strawberries: Use the sweetest, juiciest strawberries for the best flavor and texture. For this freezer jam, it's important to measure exactly two cups of crushed strawberries. If using just-picked strawberries with a soft texture, I usually just give them a few rough chops, throw them into the bowl, then use a rigid pastry blender to crush them. If using store-bought strawberries with a firmer texture, I chop the strawberries into slightly smaller pieces before crushing them. Then I use a rigid pastry cutter or potato masher, or add the strawberries to a food processor bowl and pulse a few times to break up into small chunks. Use whatever method works best for you, just be sure to not fully puree the strawberries - the goal is to have a crushed, broken-up texture.

Nutrition Information

Serving 1tablespoon Calories 31kcal (2%) Carbohydrates 8g (3%) Protein 0.04g (0%) Fat 0.04g (0%) Saturated Fat 0.002g (0%) Polyunsaturated Fat 0.01g Monounsaturated Fat 0.002g Sodium 1mg (0%) Potassium 11mg (0%) Fiber 0.1g (0%) Sugar 7g (14%) Vitamin A 3IU (0%) Vitamin C 2mg (2%) Calcium 3mg (0%) Iron 0.03mg (0%)

Nutrition Facts

Serving: 110servings (1 tablespoon)

Amount Per Serving

Calories 31

% Daily Value*

Serving 1tablespoon
Calories 31kcal 2%
Carbohydrates 8g 3%
Protein 0.04g 0%
Fat 0.04g 0%
Saturated Fat 0.002g 0%
Polyunsaturated Fat 0.01g 0%
Monounsaturated Fat 0.002g 0%
Sodium 1mg 0%
Potassium 11mg 0%
Fiber 0.1g 0%
Sugar 7g 14%
Vitamin A 3IU 0%
Vitamin C 2mg 2%
Calcium 3mg 0%
Iron 0.03mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.