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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!
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 biscuits, homemade dinner rolls or butterhorns!
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.
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.
Add the two boxes of dry gelatin mix and stir until the sugar crystals have dissolved.
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.
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.
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.
Frequently Asked Questions
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.
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.
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!
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.
Other Easy Rhubarb Recipes You’ll Love
Strawberry Rhubarb Freezer Jam
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.
I hardly EVER rate or review things. That being said, I followed the recipe to a tee and it is amazing! This is a must have recipe.
So happy to hear, Marc!
This is a dandy jam! Loved by all who have tried it!
Loved this Jam!
Made 3 batches!l
Thanks so much,
louisecowan4@ gmail.com
I love this recipe – can I use raspberries as well?
Hi Marj! I’ve never used raspberries in this, but I think it should work just fine. Let me know how it turns out! ~Kelsey