Strawberry Rhubarb Freezer Jam
Ingredients
- 2 ccrushed ripe fresh strawberries)
(see notes
- 4 cgranulated sugar
divided
- 2 cfinely diced fresh rhubarb)
¼" dice
- 2 tbspfreshly squeezed lemon juice
- 2 tspfresh lemon zest
- ¾ cwater
- 1 boxoriginal” sure-jell premium fruit pectin )
(in the yellow box
Directions
- 1
First wash 7 to 8 half-pint jars with lids in very hot, soapy water. Set aside.
- 2
In a very large bowl, combine crushed strawberries with 2 cups of the sugar. Set aside for 10 minutes, stirring a few times to incorporate.
- 3
Meanwhile, prepare the rhubarb. In a small saucepan over medium heat, combine finely diced rhubarb, lemon juice, lemon zest, and remaining 2 cups of sugar. Bring to a simmer, then reduce heat to medium-low. Cook until rhubarb has softened – about 5 minutes. Add the rhubarb mixture to the strawberries and stir to combine.
- 4
In a small saucepan over medium-high to high heat, combine water and pectin. This may start out lumpy. Bring to a boil, stirring constantly. Boil for 1 minute, stirring constantly. Then immediately pour it into the strawberry rhubarb mixture. Stir for 3 minutes, to break down the sugar granules.
- 5
Immediately fill jars with the hot jam, leaving 1/2″ headspace at top for expansion during freezing. I like to use a ladle and a canning funnel for easier filling, and use 7 half-pint jars for this recipe. Wipe the jar rims clean, screw on lids, and let jars cool to room temperature.
- 6
Optional step: Once the jam has cooled, if the strawberries and rhubarb have floated upward in the jars, I like to "redistribute" the fruits. This gives an even look to the jam and lets you enjoy some of the chunky fruit bites with every spoonful. I simply use a tablespoon to push the fruits lower in the jars, then replace the lids, and transfer the jars to the freezer. This step is absolutely not a requirement, though.
- 7
Store in the freezer until ready to use. Defrost in the fridge and enjoy. Jam will keep well in the freezer for up to 1 year, in the refrigerator for up to 1 month.
Strawberry Rhubarb Freezer Jam
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About this Recipe
Dreaming of homemade jam without the fuss of complicated canning equipment? This Strawberry Rhubarb Freezer Jam is your answer, offering a delightful balance of sweet and tart flavors with minimal effort, ready to enjoy in just 30 minutes of active time. You'll love how straightforward it is to capture the vibrant taste of peak-season fruit.
Why This Recipe Works
The genius of this recipe lies in its simplicity—it’s a freezer jam, meaning no special canning equipment or laborious water baths are required. You get all the fresh, bright flavor of a classic strawberry rhubarb combination without the extensive work. The recipe expertly balances the natural sweetness of ripe strawberries with the tangy zest of rhubarb, ensuring a perfect spoonful every time.
What to Expect
Prepare for a burst of sunshine in every bite. This jam delivers a rich, fruity flavor profile where the juicy sweetness of ripe fresh strawberries meets the pleasing tartness of finely diced rhubarb. The resulting spread is beautifully vibrant, with a spoonable, luscious texture that's ideal for a variety of uses. It’s surprisingly simple to make, coming together quickly, making homemade jam accessible to everyone.
Customization & Variations
While the classic strawberry rhubarb pairing is irresistible, for the best visual appeal and flavor, always opt for ripe fresh strawberries. If possible, use red rhubarb to achieve a more vibrant, appealing color in your finished jam. You can also experiment with the size of your rhubarb dice for a slightly different texture, though a ¼-inch dice is recommended for even distribution.
Serving & Context
This vibrant freezer jam is perfect for slathering generously on your morning toast, fresh scones, or fluffy pancakes, elevating any breakfast or brunch spread. It also makes for a thoughtful, personalized homemade gift that friends and family will adore.