Strawberry Rhubarb Freezer Jam Recipe (with Pectin)
This easy Strawberry Rhubarb Freezer Jam is the perfect small batch recipe for capturing fresh summer flavor. Made with strawberries, rhubarb, and pectin for a reliable set, it comes together quickly with no canning required. Store it in the fridge or freezer for a sweet-tart spread that’s perfect on toast, biscuits, and more.
Servings: 80 tablespoons
Calories: 1tablespoon
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.
