Easy Strawberry Rhubarb Freezer Jam
Ingredients
- 4 cfresh strawberries
washed and tops removed
- 1 cfresh rhubarb
chopped
- 1 ½ cgranulated sugar
- 1 tbsplemon juice
Directions
- 1
Add the strawberries and rhubarb to a deep pot along with the sugar and lemon juice.
- 2
Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
- 3
Use a potato masher to mash the fruit until they begin to fall apart and the rhubarb gets stringy. The more you mash, the smaller the fruit pieces will be.
- 4
When the mixture begins to boil, continue to stir every 30 seconds or so.
- 5
Use an instant-read thermometer - here's a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot.
- 6
Continue boiling as the temperature climbs and don't let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 218 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.
- 7
Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into a standard mason jar. The jam might seem a little bit liquid at this stage - don't worry! It will thicken as it cools.
- 8
Add the lids to the jars and allow to cool at room temperature until completely cool.
- 9
Store in the fridge (or freezer for long term storage) and enjoy on toast, scones, or however you like!
Easy Strawberry Rhubarb Freezer Jam
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About this Recipe
Imagine spreading vibrant, homemade jam bursting with the sweet-tart flavor of summer, ready in just 20 minutes with only four ingredients. This Easy Strawberry Rhubarb Freezer Jam delivers all the deliciousness without the fuss of traditional canning, making gourmet breakfasts a breeze.What makes this homemade jam truly special is its incredible simplicity. Crafted with just fresh strawberries, rhubarb, granulated sugar, and a touch of lemon juice, it’s a no-fuss, no-pectin approach that lets the natural fruit flavors shine. The genius of freezer jam means you skip complicated canning steps entirely, bringing fresh, vibrant taste to your table faster than you thought possible.Get ready for a truly delightful experience with this strawberry rhubarb jam. Each spoonful offers a perfect balance of juicy, sweet strawberries complemented by the subtle tang of fresh rhubarb. The texture is wonderfully spreadable, a testament to its simple preparation, feeling luscious on toast, pancakes, or swirled into yogurt. Despite its gourmet taste, this recipe is remarkably straightforward, letting anyone achieve homemade jam perfection with minimal effort and in just about 20 minutes total.While this recipe is wonderfully balanced as written, you have the flexibility to adjust the sweetness to your personal preference. Depending on the ripeness of your strawberries and the tartness of your rhubarb, you can slightly modify the amount of granulated sugar. A little extra lemon juice can also enhance the bright, fresh notes if you enjoy a more pronounced tartness in your jam.Perfect for brightening up any breakfast or brunch spread, this homemade jam is fantastic on freshly baked bread, fluffy pancakes, or stirred into a bowl of creamy yogurt. Its vibrant color and fresh taste make it a delightful addition to everyday meals or special weekend gatherings, serving up to 16 people.