There’s something undeniably nostalgic to me about homemade jam—especially when it’s bursting with the sweet-tart magic of strawberries and rhubarb. This strawberry rhubarb freezer jam is simple to make, packed with fresh flavor, and perfect for beginners or seasoned home cooks alike. I’m not going to lie, the idea of canning things… concerns me. In that, I think I’ll do it wrong and get glass all over my kitchen. It’s a fear I’m working through. But the good news is, this freezer jam requires no canning! And it tastes like summer. Whether you’re spreading it on toast, swirling it into yogurt, or gifting it to a friend, this jam brings a little homemade sunshine to your day.
Why Freezer Jam?
Unlike traditional jam, freezer jam doesn’t require canning or a water bath. You simply mix, pour, and freeze. How amazing is that?? This method preserves the vibrant color and fresh fruit flavor beautifully, making it a favorite for quick, small-batch preserving.
Ingredients
- 2 cups chopped fresh rhubarb (about 3–4 stalks)
- 2 cups hulled and mashed fresh strawberries
- 1½ cups granulated sugar (adjust to taste)
- 1 box (1.59 oz) instant fruit pectin (such as Sure-Jell for freezer jam)
- 3/4 cup water
Instructions
Step 1: Prep the Fruit
Wash and trim the rhubarb, then chop it into small ¼ – ½ inch pieces. Cook it with ¼ cup water over medium heat until soft (about 5–7 minutes). Let it cool slightly. Meanwhile, mash your strawberries with a potato masher or fork.
Step 2: Combine and Sweeten
Mix the mashed strawberries and cooked rhubarb in a large bowl. Stir in the sugar and let it sit for 10 minutes, stirring occasionally to help the sugar dissolve.
Step 3: Add Pectin
In a small saucepan, mix the fruit pectin with ½ cup water. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute, then remove from heat.
Step 4: Mix and Jar
Pour the hot pectin mixture into the fruit, stirring for 2–3 minutes until well combined. The mixture should begin to thicken slightly.
Step 5: Fill Containers
Ladle the jam into clean freezer-safe jars or containers, leaving about ½ inch of headspace. Wipe the rims, seal, and let them sit at room temperature for 30 minutes.
Storage Tips
- Refrigerator: Keeps for up to 3 weeks.
- Freezer: Store for up to 1 year. Thaw in the fridge before using.
Serving Ideas
- Spread on buttered toast or biscuits
- Swirl into oatmeal or Greek yogurt
- Use as a filling for thumbprint cookies or sandwich cakes
- Spoon over cheesecake or ice cream
This strawberry rhubarb freezer jam is a delicious way to preserve the fleeting flavors of spring and early summer. It’s easy, requires no special equipment, and delivers a burst of homemade comfort in every spoonful. To me it tastes a bit like bare feet and grass stains, in the best way.
Have you tried freezer jam before? Be sure to check out our strawberry freezer jam recipe as well! Let me know your favorite fruit combos in the comments!
Strawberry Rhubarb Freezer Jam
Ingredients
- 2 cups chopped rhubarb
- 2 cups mashed strawberries
- 1 1/2 cups sugar
- 1 box instant fruit pectin
- 3/4 cup water
Instructions
- Trim and wash the rhubarb, chop into 1/4-1/2 inch pieces. Cook with 1/4 cup water over medium heat until soft.
- Allow rhubarb to cool slightly, then combine mashed strawberries with rhubarb in a large bowl.
- Stir in sugar, mix well. Allow to set for at least 10 minutes, stirring occasional to make sure sugar is dissolved.
- In a small saucepan, mix fruit pectin with 1/2 cup water and bring to boil while stirring constantly. Boil for 1 minute.
- Pour the pectin mixture into the fruit mixture and stir for 2-3 minutes until well combined.
- Pour mixture into prepared freezer safe containers. Leave about 1/2 inch of headspace at the top.
- Ensure rims are clean and seal jars. Allow to set at room temperature for 30 minutes.
- Store in freezer.