This Strawberry Rhubarb Freezer Jam is the easiest way to capture that sweet, peak summer flavor without any complicated canning. Made with pectin for a reliable set, this small batch recipe comes together quickly and stores beautifully in the fridge or freezer, no water bath required!
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There’s something about strawberry rhubarb jam (also called jelly) that feels like home to me. I grew up making this with strawberries we picked not far from our house. It’s that perfect balance of sweet strawberries and tangy rhubarb, with a soft, spoonable texture that makes it ideal for spreading on toast or my 2 Ingredient Biscuits!
My mom grew up in Iowa where they had a rhubarb patch right in the backyard, and when my grandma moved down south, she brought those rhubarb plants with her. So this Southern girl grew up on all things strawberry-rhubarb, especially pie (you have to try my easy Strawberry Rhubarb Pie!).
When I was testing this jam, I had a few strawberry-rhubarb-loving friends taste it, and let’s just say… one of them was dangerously close to licking the plate clean. It’s that good!
If you prefer a shelf-stable strawberry & rhubarb jam, you can make my Strawberry Rhubarb Jam with Jello recipe!
Shortcuts
- Freezer jam = no canning required! One of the best parts of this recipe is that you skip the water bath entirely. You can absolutely can it by processing in a water bath if you want shelf-stable jars, but freezer jam keeps things quick and beginner-friendly.
- Frozen rhubarb saves time and works beautifully here. When frozen rhubarb thaws, it is naturally softer, so you can skip the quick stovetop cook. Just be sure to thaw and drain it well so your jam isn’t watery.
- A potato masher gives you that classic chunky texture and saves some time, but you can pulse them in a food processor or coarsely chop them if you prefer. Just don’t overdo it or you’ll end up with puree instead of jam.
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
- Strawberries – Fresh, ripe strawberries are best since we want to capture the produce when it is in season and keep it in the freezer for when we need it! If you prefer or need to make this in the winter, you can use frozen strawberries.
- Granulated sugar – Essential for sweetness and proper setting with the pectin.
- Lemon juice – Helps activate the pectin and balances the sweetness with a little brightness!
- Rhubarb – Tart and tangy "vegetable" that looks like red celery and tastes like a sour, unripe cherry with earthy undertones. Fresh or frozen both work great.
- Water – Just a little to cook the fresh rhubarb and dissolve the pectin.
- Sure Jell original pectin – Ensures your jam sets properly without long cooking times! This is a vegetarian alternative to gelatin.
How to Make Strawberry Rhubarb Freezer Jam
Scroll down to the bottom for the printable recipe with detailed instructions.
- Wash five half-pint, straight-sided jars (or freezer-safe containers) in hot, soapy water and let them dry completely so they’re ready to go once the jam is mixed.
- Rinse, hull, and mash the strawberries in a large bowl using a potato masher. You want a slightly chunky texture. Avoid over-blending if using a food processor.
- Stir in most of the sugar (reserving ¼ cup) along with the lemon juice. Mix well and let it sit for about 10 minutes so the sugar can start dissolving and the juices release.
- In a small saucepan, combine the chopped rhubarb, reserved ¼ cup sugar, and a couple tablespoons of water. Bring to a boil and cook for about 2 minutes, just until the rhubarb softens.
- Give the strawberry mixture a good stir, then add the warm rhubarb mixture and stir 3 minutes until sugar is dissolved.
- Wash that same saucepan, whisk together the remaining water and the pectin in it. Bring it to a full rolling boil and boil for 1 minute (I like to go an extra 15–20 seconds to ensure a good set).
- Carefully ladle the jam into prepared jars, leaving about ½ inch of space at the top. Wipe the rims clean, then add lids and screw on the rings (or seal freezer containers).
- Let the jam sit at room temperature for 24 hours to fully set before transferring to the fridge or freezer.
Expert tip! The jam will look a bit loose at first, that’s totally normal! It thickens up beautifully as it rests.
Pro Tips
- You don’t need to peel rhubarb! The stalks soften beautifully as they cook, so there’s no need to peel them. Just give them a good wash and chop them up.
- Always remove rhubarb leaves. Rhubarb leaves are toxic and should never be eaten. Trim them off completely before using the stalks in your recipe!
- Lemon juice is essential! It plays a key role in helping the pectin set properly. It also brightens the flavor and balances the sweetness of the strawberries.
- Stir thoroughly after adding pectin. That full 3 minutes of stirring helps dissolve the sugar and evenly distribute the pectin. It’s what gives you that perfect jam consistency!
Substitutions & Variations
- Strawberry Rhubarb Pineapple Jam – Stir in one 8-ounce can of crushed pineapple (drained) with the strawberry mixture for a tropical twist.
- Swap part of the strawberries for raspberries for a slightly tarter, more complex flavor.
What to Serve with Freezer Rhubarb Strawberry Jam
This freezer strawberry rhubarb jam is perfect for spreading on Dutch Oven Artisan Bread, 2-Ingredient Biscuits, or No Knead Yeast Rolls! I also like it on my Sheet Pan Buttermilk Pancakes with a side of Air Fryer Candied Bacon!
And if you don't know how to make butter in a jar, try this jam with my Homemade Butter by simply shaking whipping cream in a jar!
Storage
- To Store: Keep in the refrigerator for up to 3 weeks.
- To Freeze: Store in freezer-safe containers for up to 1 year!
- Thaw: Let thaw overnight in the refrigerator before using.
- Make Ahead: This is a perfect make-ahead recipe! Just prepare and freeze until needed.
FAQ's
Yes, you can swap in other berries like raspberries, blackberries, or blueberries, but keep in mind it may slightly change the flavor and texture. Just be sure to keep the total fruit measurements the same, mash the berries, and avoid reducing the sugar or lemon juice so the jam still sets properly.
Freezer jam is best made in small batches, so doubling the recipe can sometimes affect how well it sets. For the most reliable results, it’s better to make two separate batches rather than doubling everything at once.
Rhubarb is technically a vegetable, even though it’s most often used like a fruit and paired with fruit in recipes. Its tart flavor pairs so well with sugar and sweet fruits like strawberries that it’s become a classic in desserts and jams.
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Strawberry Rhubarb Freezer Jam Recipe (with Pectin)
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
Ingredients
- 15 ounces whole strawberries about 2 ⅓ cups chopped or mashed strawberries
- 4 cups granulated sugar divided
- 2 tablespoons lemon juice
- 2 cups coarsely chopped fresh or frozen rhubarb (10 ounces stalks fresh rhubarb)
- ¾ cup water + 2 tablespoons
- 1 (1.75 ounce) box Sure Jell original pectin
Instructions
- Wash five half pint jars with soapy hot water and let dry completely.
- Wash strawberries under running water and remove hulls and stems before mashing with a potato masher in a large bowl. I’ve even pulsed them in a food processor before but be careful not to puree them.
- Add all the sugar to the strawberries, except for ¼ cup. Add the lemon juice. Stir well and let the mixture stand 10 minutes.
- Meanwhile, combine the chopped fresh rhubarb, remaining ¼ cup sugar, and 2 tablespoons of the water in a small saucepan. Bring to a boil and boil for 2 minutes or just until slightly softened.
- Stir the strawberry mixture well after standing 10 minutes. Add the hot rhubarb mixture to the strawberry mixture and stir well.
- Wash the saucepan and add the ¾ cup water and pectin. Stir well. Bring to a boil and boil 1 full minute. I often go an extra 20 seconds! Pour the pectin in the strawberry rhubarb mixture and stir for a full 3 minutes or until the sugar granules are dissolved. There may be just a few remaining and that’s ok.
- Carefully pour the jam into clean jars, leaving ½ inch head space. I like to use a canning funnel, but it’s not necessary. Wipe the rims of the jars with a damp paper towel. Add the lids and screw on the jar rings.
- If using freezer containers, secure the lids.
- Let the jam stand at room temperature 24 hours, then refrigerate for up to 3 weeks or freeze for up to 1 year.
- Thaw in the refrigerator overnight if frozen, before using.
- Yield: 5 cups
Notes
- You don’t need to peel rhubarb! The stalks soften beautifully as they cook, so there’s no need to peel them. Just give them a good wash and chop them up.
- Always remove rhubarb leaves. Rhubarb leaves are toxic and should never be eaten. Trim them off completely before using the stalks in your recipe!
- Lemon juice is essential! It plays a key role in helping the pectin set properly. It also brightens the flavor and balances the sweetness of the strawberries.
- Stir thoroughly after adding pectin. That full 3 minutes of stirring helps dissolve the sugar and evenly distribute the pectin. It’s what gives you that perfect jam consistency!
- To Store: Keep in the refrigerator for up to 3 weeks.
- To Freeze: Store in freezer-safe containers for up to 1 year!
- Thaw: Let thaw overnight in the refrigerator before using.
- Make Ahead: This is a perfect make-ahead recipe! Just prepare and freeze until needed.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Scott p
I was pleasantly surprised how wonderful this jam taste.
Kathleen
The rhubarb adds just the right amount of tart to the sweet strawberries!