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Strawberry Rhubarb Freezer Jam
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2.75 from 4 votes

Strawberry Rhubarb Freezer Jam

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Condiment
Servings: 7 cups
Author: Pam - For the Love of Cooking


  • 4 stalks of rhubarb diced (should be about 1 1/4 cups once cooked down)
  • 2-3 tbs water
  • 2 3/4 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


  • 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.