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Sweet strawberries and tart rhubarb come together to make this incredibly flavorful Strawberry Rhubarb Freezer Jam!  It’s easy to make and perfect for your morning toast or on a scoop of vanilla ice cream!

A small jar with red jam.

Fresh produce is always great, but extra delicious when you can enjoy it when the winter months roll around!  I like to make this jam in the early summer when rhubarb is in season and enjoy it year round served on my mile high biscuitshomemade dinner rolls or butterhorns!  

The ingredients needed to make rhubarb strawberry freezer jam on a white countertop.

Ingredients Needed

  • Rhubarb – You can use fresh rhubarb or frozen.  If using frozen, measure out the rhubarb when it’s frozen.
  • Strawberries – You can use fresh strawberries or frozen.  If using frozen, measure out the sliced berries frozen.
  • White Sugar
  • Strawberry Gelatin – You could opt to use cherry gelatin or raspberry gelatin instead or a combo of two of the three.

How to Make Strawberry Rhubarb Freezer Jam

Add the diced rhubarb, berries and sugar to a large saucepan or large pot.  Give it a stir.

Place the pan over medium or medium-high heat and bring it to a boil.  Let the fruit mixture boil for 15-20 minutes or until the rhubarb is falling apart, stirring occasionally.  Remove from the heat.

Strawberries and rhubarb being boiled in a pot.

Optional:  Use a potato masher, immersion blender or food processor to customize the texture of your jam.  If you like it more chunky, skip this step.  Personally, I like to use a potato masher to crush the strawberries as they don’t break up as easily as the rhubarb.

Jam in a large pot with strawberry gelatin added.

Add the two boxes of dry gelatin mix and stir until the sugar crystals have dissolved.  

Jars of jam.

Pour the hot jam into jars, making sure to leave at least 1/2 inch at the top of each jar as it needs room to expand when the jam freezes.  Using a jelly funnel makes this task easier without getting it all over the jar rim.

Let the jam come to room temperature before adding the lids and refrigerating or freezing.

A jar with strawberry rhubarb freezer jam in it and a spoon.

Storing Freezer Jam

If you plan to enjoy the jam within a couple of weeks, simply place it in the fridge.  It’ll last in the fridge for up to 4 weeks.

If you want to store it for later, place the jars in the freezer.  The jam will stay good for a year in the freezer.  When you’re ready to enjoy, pull it out of the freezer and refrigerate until completely thawed.

Jars filled with rhubarb strawberry jam.

How Many Jars of Jam Does this Recipe Make?

It depends what size jars you use.  This strawberry rhubarb jam recipe makes about 80 ounces.  That will make about 5 pint jars or 10 half-pint jars.

An English muffin with red jam on a white plate.

Frequently Asked Questions

What’s the difference between freezer jam and regular jam?

Regular jam is cooked in a water bath canner which allows for the jam to be stored at room temperature and the shelf life is much longer.  Freeze jam is minimally cooked and often tastes more fresh, though it does require the jam to be frozen if stored longer than a month.

Why did I end up with runny jam?

I’ve never had this issue with my strawberry rhubarb freezer jam recipe as the two packets of Jell-O is plenty to thicken it up.  Each batch of jam will be a little different though as some fresh berries are more juicy than others.  However, even super juicy berries seem to work great.

Do you thaw freezer jam before using?

I recommend it, yes.  It would be much more difficult to spread when frozen.  Let it thaw in the fridge overnight and you’ll have delicious homemade jam in the morning!

Can you use less sugar than the recipe calls for?

You can decrease it by one cup of sugar and use a total of 1 1/2 cups of sugar. Feel free to also use sugar free strawberry gelatin.

A small jar with a spoonful of freezer jam.

Other Easy Rhubarb Recipes You’ll Love

A small jar with strawberry rhubarb freezer jam in it.

Strawberry Rhubarb Freezer Jam

Author: Kelsey
Prep Time 10 minutes
Cook Time 20 minutes
Cool Time 4 hours
Total Time 4 hours 30 minutes
80 servings (1 tablespoon each)
Sweet strawberries and tart rhubarb come together to make this incredibly flavorful Strawberry Rhubarb Freezer Jam!  It's easy to make and perfect for your morning toast or on a scoop of vanilla ice cream!

Equipment

  • One Large Saucepan or Pot

Ingredients
 

  • 5 cups diced rhubarb
  • 3 cups diced strawberries
  • 2 1/2 cups sugar
  • Two 3 ounce boxes strawberry gelatin (ie Jello)

Instructions

  • Add the rhubarb, strawberries and sugar to a large saucepan and stir.
    5 cups diced rhubarb, 3 cups diced strawberries, 2 1/2 cups sugar
  • Place the pan over medium heat and cook, stirring occasionally, until boiling.
  • Boil for 15-20 minutes or until the rhubarb is very soft and falling apart.
  • Remove from the heat; use an immersion blender to make a more smooth jam if desired.
  • Stir in the strawberry gelatin until sugars are dissolved.
    Two 3 ounce boxes strawberry gelatin (ie Jello)
  • Pour into jars, filling to about 1/2 inch from the top. The jam will expand a bit when it freezes, so you don't want to fill it to the very top.
  • Let the jam cool completely on the counter, then screw on the lids.
  • Refrigerate for up to 4 weeks or freeze for up to 1 year.

Notes

The jam can be frozen in jars or freezer-safe plastic containers.
Jam will stay good in the fridge for up to 4 weeks and in the freezer for up to 1 year.

Nutrition

Serving: 1tablespoon | Calories: 35kcal | Carbohydrates: 8.9g | Protein: 0.3g | Sodium: 9.1mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 8.5g | Vitamin A: 2.6IU | Vitamin C: 4.2mg | Calcium: 7.6mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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