This delicious and easy-to-make strawberry rhubarb freezer jam is a favorite. In my zone 3 garden, rhubarb and strawberries are ripe around the same time, making this jam the perfect June recipe. The tangy flavor of rhubarb combined with the sweetness of ripe strawberries creates an irresistible taste that’s perfectly complemented by subtle hints of lemon, vanilla, and cinnamon.
And the best part? This small-batch recipe is incredibly easy to make – even if it is your first time making jam! With just a few simple steps, you can have a batch of jam ready in less than an hour. Trust me, once you try this recipe, you’ll be hooked! So why not give it a shot and see for yourself how delicious homemade jam can be?
Why Strawberry Rhubarb Freezer Jam Rocks! 🍓
- Flavour – The combination of tangy rhubarb and sweet strawberries creates a unique and delicious flavor profile that’s hard to resist. Because it is freezer jam, the strawberry rhubarb freezer jam resembles a fresh fruit puree.
- Less Sugar – Strawberry rhubarb freezer jam is significantly lower in sugar than traditional cooked jam. This recipe uses 5 cups fruit and 1 1/2 cups of sugar vs many traditional jams that are closer to 1:1 sugar to fruit ratios.
- Convenience – Making freezer jam is quick and easy, and you can whip up a small batch in less than an hour without any canning. Fruit is lightly simmered for 5 minutes (to soften the rhubarb) and crushed with a potato masher or other tool.
- Minimal Equipment – There is no special equipment required with freezer jam… an airtight container such as a jar or a freezer-friendly bag, potato masher or fork, a sharp knife, and a pot large enough to hold all of the rhubarb and strawberries is all that you need.
- Customizable – You can experiment with different flavor combinations and adjust the sugar to your liking, making freezer jam a versatile and customizable treat. See the variations section below for inspiration.
- Versatility – Freezer jam can be used in a variety of ways, from spreading it on toast or muffins to using it as a topping for ice cream or yogurt.
A Note About Freezer Jam + Pectin
Freezer jam is a delicious and easy way to enjoy the flavors of fresh fruit all year round. Once made, freezer jam can last up to six weeks in the fridge and up to a year in the freezer. The great thing about freezer jam is that you can experiment with different flavor combinations – try adding in some fresh herbs like mint or basil, or mix in other fruits like peaches or raspberries. The possibilities are endless, and each batch is sure to be a delicious treat. Freezer jam has a thinner consistency and more fresh texture and flavor than cooked and canned jam.
Which type of pectin is best for freezer jam? There are two main types of pectin for freezer jam: liquid and powdered. Liquid pectin is easier to use and needs less time for cooking, while powdered pectin requires more cooking time but gives more control over the final consistency.
Additionally, there are different varieties of pectin that have varying sugar requirements. Regular pectin requires a certain amount of sugar to activate its gelling properties, while low-sugar and no-sugar pectins require less sugar or alternative sweeteners like honey or stevia. It’s important to follow the instructions on the specific pectin package when making jam to ensure it sets properly. Overall, each type of pectin has its own unique benefits, and it ultimately depends on personal preference and the desired outcome when choosing which one to use. For this strawberry rhubarb freezer jam recipe, I prefer to use the no cook freezer jam packets.
Tips + Tricks
- Use a chopper to finely dice your rhubarb and strawberries to save on prep time.
- Double or triple your batch of easy strawberry rhubarb jam to accommodate bigger harvests!
- Spoon and level your ingredients to make sure that the fruit to sugar ratios in your freezer jam stay correct.
- Any variety of rhubarb and strawberry work well in this recipe including wild field strawberries.
- Get higher yields of rhubarb by using this Rhubarb Companion Planting Guide.
- Get higher yields of strawberries by using this Strawberry Companion Planting Guide or by Growing New Strawberry Plants From Runners.
- Strawberries: Choose fully ripe, unblemished strawberries. Large store-bought strawberries work in this recipe as well as smaller strawberries from fruit stands or wild picked strawberries.
- Rhubarb: Smaller, more tender stalks of rhubarb are recommended for this recipe. When rhubarb gets really big, it becomes less flavorful and takes on a more “woody” texture.
- Vanilla: Choose high quality vanilla extract for optimal flavor. You can scrape a 6 inch portion of a vanilla pod into the recipe as an alternative.
- Ground Cinnamon
- Lemon: Juice a fresh lemon if possible. The lemon juice helps the mixture to gel.
- Granulated Sugar: This recipe calls for granulated sugar but you can experiment with maple syrup or honey. Be sure not to cut down the sugar content no matter what sweetener you use or the jam won’t gel properly.
- No Cook Freezer Jam Gelling Powder: This type of powder comes in a small package that is already pre measured for you!
Exactly How To Make Strawberry Rhubarb Freezer Jam
Step 1. Wash 2 lbs of strawberries and remove stems. Slice them in half, then quarters, and finely dice them. Measure out 4 cups and add them to a medium sized stock pot. The chunkier your strawberries, the chunkier your jam.
Step 2. Wash 4 stalks of rhubarb. Slice in half lengthwise and finely dice them. Measure out 1 cup of cut rhubarb and add them to the strawberries in your pot.
Step 3. Juice a full lemon and add it to your stock pot.
Step 4. Add 1 tablespoon of vanilla, 1 teaspoon of cinnamon, and 1.5 cups of sugar to the pot. Stir until fully combined.
Step 5. Bring to a simmer over medium heat. Once the jam starts to simmer, set a five minute timer- stirring occasionally. After the five minutes are up, use a potato masher to roughly crush and incorporate any larger chunks of jam.
Step 6. Allow the mixture to come down to room temperature in a cool spot for 20 minutes.
Step 7. Add the gelling powder to your jam mixture while stirring. Continue to stir for 3 minutes. Let stand for 5 minutes, stir, and ladle into clean jars, leaving at least 1/2 inch headspace. Tighten the lid and store in the fridge for up to 6 weeks or in the freezer for up to 12 months.
5 Different Ways To Use Strawberry Rhubarb Freezer Jam
Strawberry rhubarb freezer jam has a fresh flavor and texture and shouldn’t be limited to toast!
Yogurt, Granola, + Jam
Simply layer plain or vanilla yogurt with your choice of nuts and granola and 1-2 tablespoons of strawberry rhubarb freezer jam.
Strawberry Rhubarb Ice Cream
Add this freezer jam into your favorite ice cream recipe or dollop it on top of your cone for a delicious ice cream sauce. Check out The Toasty Kitchen’s recipe for No Churn Strawberry Jam Ice Cream.
Filling for Homemade Turnovers or Streusels
Use this freezer jam in place of the filling in your favorite pastry recipe. Check out these beautiful Jam Puff Pastry Twists from Belly Full.
Simply swap the raspberry jam for this strawberry rhubarb freezer jam.
In these Polish Kolaczki Cookies
Simply use this strawberry rhubarb freezer jam to spoon onto the cookies before folding and baking.
Batch + Storage
This strawberry rhubarb freezer jam recipe is “small batch” and makes about 5 cups of jam.
I like to store this jam in 2 pint mason jars and one half-pint mason jar (perfect for gifting). If you prefer, you can store it in a plastic air tight container or even a zip-top freezer bag. This jam will stay fresh for 6 weeks in the fridge or up to 12 months in the freezer.
Add more citrus: Consider adding the zest of your lemon to this batch of freezer jam to turn up the citrus flavor! You can also switch the lemon + lemon juice out for any other citrus including orange, lime, and grapefruit.
Tone down or switch the spices: Swap the cinnamon for nutmeg or ginger, or omit the spices all together.
Change up the ratios: If you want more rhubarb in this jam, experiment with switching out one cup of berries for an extra cup of finely diced rhubarb.
Strawberry Rhubarb Freezer Jam Printable Recipe Card
- 1 cup diced rhubarb (3-4 stalks)
- 4 cups diced strawberries (approximately 2lbs)
- 2 tablespoons lemon juice (full lemon juiced)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1.5 cups granulated sugar
- 1 package No Cook Freezer Jam (I use clubhouse)
- Wash the 2 lbs of strawberries and remove stems. Slice them in half, then quarters, and finely dice them. Measure out 4 cups and add them to a medium sized stock pot. The chunkier your strawberries, the chunkier your jam.
- Wash 4 stalks of rhubarb. Slice in half lengthwise and finely dice them. Measure out 1 cup of cut rhubarb and add them to the strawberries in your pot.
- Juice a full lemon and add to your stock pot.
- Add 1 tablespoon of vanilla, 1 teaspoon of cinnamon, and 1.5 cups of sugar to the pot. Stir until fully combined.
- Bring to a simmer over low heat. Once the jam starts to simmer, set a five minute timer- stirring occasionally. After the five minutes are up, use a potato masher to roughly crush and incorporate any larger chunks of jam.
- Allow the mixture to come down to room temperature in a cool spot for 20 mintues.
- Add the gelling powder to your jam mixture while stirring. Continue to stir for 3 minutes. Let stand for 5 minutes, stir, and ladle into clean jars, leaving at least 1/2 inch headspace. Tighten the lid and store in the fridge for up to 6 weeks or in the freezer for up to 12 months.
-This recipe yields 5 cups jam (80-1 tablespoon servings).
-If you LOVE citrus notes, zest your lemon before juicing and add it to your stockpot.
Nutrition Information:Yield: 80 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 19Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g
Because this recipe isn’t being fully cooked (other than a small simmer time before adding the pectin), no cook freezer jam pectin needs to be used. Regular pectin requires more sugar to gel properly, increasing the sweetness and calories in the jam.
Freezer jam is naturally more runny and has a pudding-like consistency. If your freezer jam doesn’t set at all it may be because the sugar ratios are off or your pectin is expired.
Yes! This freezer jam recipe is very versatile, swap out the strawberries for raspberries, blueberries, or other berries.