Strawberry Rhubarb Freezer Jam
We ran out of freezer jam a few months ago but I never got around to making a new batch. My local grocery store had a terrific sale on organic strawberries yesterday so I grabbed a few containers for a batch of freezer jam. As I was finishing up my produce shopping, I noticed a few stalks of rhubarb on the shelf and grabbed them to throw in the jam. I’ve never tried strawberry rhubarb freezer jam before but I love them combined so I figured the jam would be tasty. I cooked down the rhubarb in a little bit of water until it was soft then mashed the fresh berries with a potato masher so I could keep some big pieces in the jam which is the way my family likes it. The jam was a fun afternoon project and it turned out delicious! We all, especially my kids, love it.
How to Make Strawberry Rhubarb Freezer Jam
Place the rhubarb in a large pot over medium heat. Add enough water to cover the bottom of the pan so the rhubarb doesn’t burn.
Cook for 5-7 minutes, or until the rhubarb is very soft. Remove from heat and pour into a measuring cup.
Remove stems from strawberries, wash and slice into half. Mash fruit with a potato masher for best results. If you use a food processor, pulse to chop. DO NOT PUREE. The jam should have large bits of fruit, if desired.
Side Note: (I had exactly 1¼ cups of rhubarb which means I used 2¾ cups of mashed strawberries because you must use exactly 4 cups of mashed fruit for this recipe).
Side Note: Reducing sugar, water, pectin or strawberries will result in set failures. USE EXACT AMOUNTS.
Add exactly 3 cups of sugar, 1 cup of water, and one packet of pectin to a saucepan. Bring mixture to a boil on medium-high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.
Quickly stir crushed rhubarb and strawberries (totaling 4 cups exactly) into the hot sugar mixture. Stir until thoroughly mixed. Pour into clean containers, leaving 1/2 inch space at the top for expansion during freezing; cover. Let stand at room temperature for 24 hours until set. Refrigerate for up to 3 weeks. Otherwise, store in the freezer for up to 1 year.
Note: If you are using different pectin than the one pictured above (Sure-Jell for use in less or no sugar), you need to follow the instructions from your pectin package, not this recipe. Different pectin’s call for different amounts of sugar and fruit.
Equipment
- Glass Jars with Lids
Ingredients
- 4 stalks of rhubarb diced (should be about 1 1/4 cups once cooked down)
- 2-3 tbs water
- 2 ¾ cups of crushed strawberries total fruit combined should be exactly 4 cups
- 3 cups of sugar exact amount
- 1 a packet of Sure-Jell less sugar needed Premium Fruit Pectin
- 1 cup of water
- Freezer jam containers 1-2 cup size with tight-fitting lids, washed and dried
Instructions
- Place the rhubarb in a large pot over medium heat. Add enough water to cover the bottom of the pan so the rhubarb doesn't burn.
- Cook for 5-7 minutes, or until the rhubarb is very soft. Remove from heat and pour into a measuring cup.
- Remove stems from strawberries, wash and slice into half.
- Mash fruit with a potato masher for best results. If you use a food processor, pulse to chop. DO NOT PUREE. The jam should have large bits of fruit, if desired.
- Side Note: (I had exactly 1¼ cups of rhubarb which means I used 2¾ cups of mashed strawberries because you must use exactly 4 cups of mashed fruit for this recipe).
- Side Note: Reducing sugar, water, pectin or strawberries will result in set failures. USE EXACT AMOUNTS.
- Add exactly 3 cups of sugar, 1 cup of water, and one packet of pectin to a saucepan.
- Bring mixture to a boil on medium-high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.
- Quickly stir crushed rhubarb and strawberries (totaling 4 cups exactly) into the hot sugar mixture.
- Stir for a minute.
- Pour into clean containers, leaving 1/2 inch space at the top for expansion during freezing; Cover with tight sealing lids.
- Let stand at room temperature for 24 hours until set. Refrigerate for up to 3 weeks. Otherwise, store in the freezer for up to 1 year.
wow so spring and so fresh! Wish I could have a scoop on my bread now!
I’m not really a jelly/jam eater, but this is one of my favorite flavors.
This is a very nice change from regular strawberry jam. And, I bet it is delicious spooned over some vanilla ice cream.
I almost wish we could run out of jam, our socks are so high from all the fruit in the garden! I like the sound of this combination. Take care Diane
Running out of freezer jam?! Sacrilege. So glad you restocked!! Strawberry and rhubarb sounds like it would be great on a pb&j.
this is one jam i’ve never tried; in fact, i’ve never done anything with rhubarb! yum!
Can’t wait to try it I might do it tomorrow with my granddaughters Diana
Please share how it went 🙂
My first time making jam. I’m using a jar of “Ball” freezer Pectin. Can you help me figure out how much pectin to use as I’m not sure how much is in a “packet” of the pectin you are using?
I only use Sure Jell Pectin with lower sugar so I am not sure. I would follow your pectin’s instructions!!
-Pam
I followed this recipe exactly, using all the recommended ingredients and measured amounts. it has not set up and it is over 24 hours. So I pulled the Sure Gel Premium Pectin box out of the trash and it says 4 cups sugar with 4 cups fruit or it will not set up. The other reviews seemed to approve of the flavor but didn’t read like they made the recipe. I even strained the mashed strawberries to eliminate excess liquid. Someone mentioned it sounds good over ice cream. I have seven containers of ice cream topping!
Lynn,
I’m sorry it didn’t work for you. I’m wondering if you used the regular Sure Jell Premium Pectin. This recipe uses the Sure Jell Premium Pectin in the pink box that uses less sugar. I hope you enjoyed the taste at least.
-Pam
Your “sauce would be good on pancakes, waffles and french toast!
I made this yesterday. The taste is wonderful, but it did not set. I used the exact measurements and the premium sure jell that uses less sugar. Don’t know what I did wrong.
Karen,
I’m sorry it didn’t set for you. If you used the exact amounts of fruit and sugar, it should have worked. I’m glad you like the taste.
-Pam
Was this recipe updated? It’s the link I saved from last year but I don’t remember needing to measure the rhubarb AFTER cooking. Maybe I’m remembering wrong!
Charlynn,
I’ve not updated the recipe. You should have 1 1/4 cups of cooked rhubarb.
-Pam
Taste is good but did not set. I guess it’s ice cream topping.
Hi Pam, I have made your strawberry rhubarb freezer jam recipe several times, and my family loves it! Do you have a recipe for raspberry rhubarb freezer jam as well? I use the Sure-Joel low sugar. Thanks!
Not yet but it sounds DELICIOUS! Thanks for the recipe idea.
-Pam
Hi again,
I am reading through several comments from readers who say their jam did not set. That happened to me twice with this recipe. The last 2 batches that I just made, I cooked the sure-jell sugar mixture longer…and it set up just fine, Be sure you are really bringing the sugar mixture to a full boil, and boil for 1 minute. (I discovered I was not bringing it to a full boil before I began timing the minute cook time.) you should feel it start to thicken and coat your spoon as you stir….THEN add your berries/rhubarb. My last 2 batches set beautifully, Thanks again Pam, for the great recipe!
Carmen,
Thank you!!!
-Pam
Hi Pam did you use the low sugar pectin? Or the regular ! I only have regular so I’m trying it that ways ladies ! I’m making a double batch with exact measurements to this recipe so wish me luck Oh except I had to pick the very last of my raspberries and strawberries to make one more cup
Carmen,
YES. I used the less sugar pectin (you can see the pink box in the ingredients photo). If you don’t have the same box, follow the instructions from your pectin. You will need more sugar than my recipe/pectin calls for.
-Pam
Can you use frozen berries & frozen rhubarb & strawberries for the frozen jam
Sharon,
I’ve never tried this recipe with frozen fruit but if you have the exact amounts of fruit, it should work. Let me know how it turns out.
-Pam
I was excited to use up some rhubarb from my freezer so I got fresh strawberries and made this. Well, I too, did not read close enough of which pectin to use and the correct amount of sugar. I am upset that I “watsted” good rhubarb and had to purchase more fruit. I will always follow the directions in the pectin box from now on. Sorry. But I wouldn’t recommend following any recipe other than what is included in the Sure-Jel or whatever pectin product you use.
So you screwed up the job by not following the directions. And then you gave the nice lady who took the trouble to carefully share her efforts with all of us just 2 stars. Because you can’t read? Give yourself a rating of no stars. Try taking responsibility for your mistakes
I just made rhubarb and strawberry jam using a 10 minute water bath . I would like to now freeze the jam instead after the 24 hr set up time .Is it safe to do that ? I have concerns about botulism all of a sudden and wanted to keep the jam safe .Will the freezing process keep the jam botulism free… Thank you
Ruth,
I’m sorry, I was away on vacation and just now read your comment.
This recipe is for freezer jam and doesn’t require a warm water bath. If you want to can them, I would follow the normal canning procedure that you typically use.
-Pam
Thank you so much for sharing this! I’m always so afraid to switch up recipes I know work, so I’m happy when someone else tries it and lets us know it turns out!