Strawberry Rhubarb Freezer Jam

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5 from 3 votes

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

10 mins

Total Time

30 mins

Servings: 110 servings (1 tablespoon)

Calories: 31 kcal

Course: Breakfast, Condiments

Cuisine: American

Ingredients

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

Instructions

Cup of Yum

First wash 7 to 8 half-pint jars with lids in very hot, soapy water. Set aside.
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.
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.
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.
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.
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.
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 (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%)

Nutrition Facts

Serving: 110 servings (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.