Strawberry rhubarb is one of my favorite flavor pairings and this strawberry rhubarb freezer jam recipe does not disappoint. As soon as spring hits, I head out to scour the farmers markets in search of rhubarb. We bake rhubarb muffins for easy snacks, stock the freezer and pantry with jam, and always find time to make a pie or two.
While I love canning jam, it’s tough to find the time with two toddlers underfoot. Recently, we’ve gotten into freezer jams and for some recipes (including this one!) I swear the flavor is even better when preserved through freezing.
- 2 cups sugar
- 3 cups strawberries
- 3 cups diced rhubarb
- 5 tablespoons freezer jam pectin
- In a medium bowl, stir together 1 cup of sugar and the strawberries. Let stand.
- In a stainless steel saucepan over medium heat, cook the rhubarb and 1 cup of sugar for approximately 10 minutes. Stir constantly and cook until the fruit has softened and the sugar has melted.
- Remove rhubarb mixture from heat and stir in the strawberry mixture
- Pour the fruit mixture into a food processor and pulse 8 to 12 times, or until slightly chunky
- Transfer the fruit mixture to a medium-sized glass, or non-metallic bowl. Let stand 15 minutes.
- Gradually stir the pectin into the fruit mixture. Stir for three minutes and then let stand for 30 minutes.
- Spoon the jam into clean 1/2 pint jars, or other freezer safe containers, leaving 1/2 inch of head space
- Seal the jam jars and label the strawberry rhubarb freezer jam before moving the jars to your freezer
Freezer Jam Tips
- Freezer jam can be stored in the freezer for up to one year
- Thaw jam completely, (which takes about one day,) in the refrigerator before using
- Refrigerate freezer jam after thawing and make sure to use within three weeks
- If rhubarb is in season in your area before strawberries are, use frozen strawberries for this recipe
Looking for More Rhubarb Recipes?
Do you make homemade jam? What is your favorite recipe? I’m always looking for new ones to try!