Easy and Delicious Strawberry Rhubarb Freezer Jam Recipe

If you’re looking for an easy and delicious way to preserve seasonal fruits all year round, you won’t want to miss out on this low-sugar strawberry rhubarb freezer jam recipe.

Seriously, stop what you’re doing and start making a plan to make this special treat right away! It is one of my favorite jams and marks the beginning of summer in our house.

Homemade strawberry rhubarb freezer jam is like a taste of summer all year round. In fact, our family calls it “Summer in a Jar!” It is a wonderful condiment to bring on a picnic, enjoy when camping, or gift to friends and family.

This is definitely one of the best jams I’ve ever had and it’s simply divine. The flavor is absolutely spectacular – it’s like tasting freshly-picked fruit yet you can enjoy it in the deepest of the dark winter days!

Simply thaw your freezer jam by placing it in the fridge the night before you plan to devour it. Then dig in and watch how fast it disappears!

🍓 Strawberry Rhubarb Freezer Jam Recipe

A handful of summers ago while picking a flat of plump sweet strawberries in our local organic berry patch a good friend said she had the best jam recipe to share with me. I was intrigued.

Later that day I received a text with a photo of a beautifully stained and well-used card with the strawberry rhubarb freezer jam recipe on it. That’s the best kind, right? I knew it was going to be a good one. I have made this recipe every summer since then.

Try it out and I think you might share in the tradition as well!

This jam is truly a symphony of summer fruit flavors that will tantalize your taste buds! Made with ingredients in their peak ripeness, it’s the perfect balance of sweetness and tartness that makes this jam one of the very best on earth. 

For the ultimate experience, try it on freshly-baked homemade bread with cream cheese, or morning toast with butter, or spoon jam over ice cream – you won’t be disappointed!

We also love to enjoy this jam atop waffles and pancakes! Enjoy the flavors of summer anytime with homemade strawberry rhubarb freezer jam.

🥣 Ingredients

✔️ Fresh Strawberries

You will want the super ripe deeply red strawberries from your local patch for this recipe. The recipe uses 5 cups of strawberries.

I can’t recommend using underripe strawberries that are white inside upon slicing them. The recipe won’t turn out as divine if you use pale strawberries.

✔️ Fresh Rhubarb

The recipe uses 5 cups of rhubarb. Perhaps you have your own rhubarb plant or your neighbor has loads to share. In this case, you are 100% all set to go! If not read on.

When picking out fresh rhubarb at the grocery store, look for stalks that are firm and crisp. Avoid any stalks that appear slimy or wilted, which indicates they may be overripe.

The color of the stalks of rhubarb should range from pale green to pink to dark red, depending on the variety. Once you have selected your rhubarb, store it in an open plastic bag in the refrigerator until you are ready to use it.

✔️ Sugar

Use cane sugar, not coconut sugar or brown sugar. I have made this recipe using all cane sugar but I have also made it with less sugar by subbing monk fruit sweetener, such as Lakanto, for 1/4 of the white sugar.

To be clear, I used one cup of monk fruit sweetener and 3 cups of sugar. Both versions are delicious. The instructions I give work for both variations and I consider both to be low-sugar recipes.

✔️ Lemon Juice

You can use fresh or bottled lemon juice for this recipe. Because it is freezer jam and not canned for pantry storage, we are not concerned with the proper acidity level but rather the perfect flavor and tang. When canning jam, it is typically recommended that you use bottled juice.

✔️ Pomona’s Universal Pectin

My favorite brand of pectin is Pomona’s Universal Pectin. I have only ever used this brand so I cannot advise a substitution but if you are an experienced jam-maker, you can, of course, do whatever you want and it will work.

Pomona’s Universal Pectin is wonderful because it has no preservatives, works with no-sugar or low-sugar jam recipes, comes with a very clear and informative instruction sheet, and has never failed me!

🥄 Instructions

The first time I made this jam I was a bit nervous it wouldn’t set up properly or that it would be too chunky. Follow the instructions and it will turn out perfectly for you!

1. Before you begin making the strawberry-rhubarb jam, place several spoons in your freezer to test if the jam has set up properly, once it has cooked for the recommended amount of time. A chilled plate also works.

2. Pomona’s Universal Pectin uses calcium water in the jam-making process. This is because the pectin is activated by calcium, not by sugar. Follow the instructions on the insert and make the calcium water in a small mason jar.

Set it aside for later. Leftovers can be saved in your fridge for future batches of jam. I have stored calcium water for several months and it has not gone bad. You can even freeze it!

3. Chop the strawberries and rhubarb into small diced pieces. Measure out 5 cups of each for use in the jam. Do not combine the two fruits together.

4. Combine the diced strawberries, lemon juice, and 2 cups of sugar in a large non-reactive bowl, such as glass, ceramic, or stainless steel. Stir well.

5. Meanwhile, stir the remaining 2 cups of sugar and pectin together in a bowl.

6. In a non-reactive large saucepan mix together chopped rhubarb, 5 tsp of calcium water, and 1 cup of water. Turn the heat to medium-high and bring the mixture to a full boil.

7. Pour in the sugar and pectin mixture, stirring very well, constantly, so there are no lumps and everything melts together nicely. It will become foamy.

8. Continue to boil at medium high heat, stirring well for 3-5 minutes until the rhubarb is tender but not mushy. The rhubarb pieces should still hold their shape.

9. Turn the heat down to low while you test the consistency of the jam. Drop a teaspoon of jam onto a chilled spoon. Turn the spoon on its side and see if the jam has set. If the jam clings to the spoon it has set.

If it runs off easily it has not. Cook jam over med-high heat for a couple of more minutes to get it to set properly.

10. Remove the pan from the heat and combine rhubarb and the raw strawberry mixture. Stir briskly for 2 more minutes making sure you are scraping the bottom of the pan. The jam will continue to set further as it cools.

11. Ladle the jam into jars, using a funnel to keep things tidy, leaving 3/4″ of headspace to allow for expansion in the freezer. Wipe the jar rim clean and tighten the ring.

12. Label the top of each jar with the date and name of the contents. Place the jars in the refrigerator for 24 hours to cool them down before placing them in the freezer.

13. Jam will stay fresh for 3 weeks in the fridge or one year in the freezer.

⭐️ If you’re looking for a sweet and tangy twist for a camping snack, don’t forget to try the strawberry rhubarb jam as a delectable stuffing for my campfire stick bread—an irresistible combination of flavors that will make you smile!

FAQS and Tips: Strawberry Rhubarb Freezer Jam Recipe

If you are new to jam-making or specifically, freezer jam-making, you may have some questions and need some detailed information about supplies. Read on!

Bacteria can arise from within the inside of the jar when stored at room temperature without the canning process taking place beforehand.

Supplies for Strawberry Rhubarb Freezer Jam

✅ MASON JARS with lids and rings: You will need good-quality mason jars to store your freezer jam in. Mason jars are ideal for storing freezer jams because they are airtight and keep the contents safe from spoilage.

Additionally, mason jars are easy to label so you can easily identify what type of jam is inside. They are affordable and reusable, making them a cost-effective option for storing homemade freezer jam.

✅ FUNNEL: A funnel is an essential tool for canning jam as it helps to prevent spills and messes. When using a funnel, you can easily direct the liquids into their respective jars without drips.

The Wrap Up on Strawberry Rhubarb Freezer Jam

Making this easy strawberry rhubarb freezer jam is a great way to savor the taste of summertime all year round. Not only does it make an extremely delicious and unique spread for your favorite breakfast items, but it is also easy to prepare.

Strawberry rhubarb freezer jam has such a delightful flavor combination and bright color that you won’t find in store-bought varieties. It may become one of your favorite snacks!

Enjoy and please let me know how you enjoy this yummy freezer jam recipe!