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I don’t know about you but our family LOVES rhubarb! I’m growing rhubarb in my garden for the first time this year and I’m so excited! I’ve been baking up a storm (this Rhubarb Streusel Cake and these Rhubarb Muffins are our favourites!!) and once I saw these gorgeous fresh local strawberries at the market I just KNEW I had to make this Easy Strawberry Rhubarb Freezer Jam!
Summer is the season for homemade jam and fresh, local ingredients make the BEST jam when they’re in season. And strawberry and rhubarb are the perfect combination – the strawberries are so sweet and juicy and the rhubarb has a delicious tartness and sharp flavour that balances out the strawberries perfectly. If you’ve never tried strawberry and rhubarb together, trust me. You’re going to LOVE it!
I’ve shared SO many of my favourite homemade jam recipes with you before, like this Easy Chia Seed Blueberry Jam, this Easy Black Currant Jam, and this Easy Chia Seed Strawberry Jam, and this Easy Freezer Peach Jam! This Easy Freezer Strawberry Rhubarb Jam is another one of our family’s favourite jam recipes that’s just as easy as the others!
If you’ve never made pectin-free jam before, this Easy Strawberry Rhubarb Freezer Jam recipe is a great one to start with.
Here are all my best tips for making your own no-pectin jam at home:
- Use sugar. I know, I know, everyone’s on the I-hate-sugar bandwagon (including me!), but even if you use high pectin fruit like berries or peaches, unless you use sugar the jam just won’t set. Trust me, I’ve tried. If you’re looking for jam without sugar, try my chia seed jam recipes!
- Use an instant-read thermometer. Boiling for a certain period of time is a good way to ensure the jam sets but measuring the temperature as it boils is truly a no-fail way to ensure you get that thick, jam-like texture every time. Go for 220 degrees Fahrenheit at low altitudes and 218 degrees at high altitudes. Get my instant-read thermometer HERE (affiliate link).
- Let it cool in the jars. Heat up your jars before adding the boiled jam into them (I soak them in hot water and dry them well first) and let them cool, covered, on the counter until they reach room temperature before adding them to the fridge or freezer.
- Use high-pectin fruit. Fruits like apples, peaches, berries, and currants all contain naturally-occurring pectin which helps the jam set up all on its own.
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Looking for more strawberry recipes? Try this Strawberry Rhubarb Skillet Cobbler or these Easy Strawberry Hand Pies!
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I hope you enjoy this jam recipe as much as we do! Let me know in the comments below, what’s your favourite kind of jam? I’d love to know!
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Looking for more recipes like this? You’ll LOVE these:
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3-Ingredient Chia Seed Strawberry Jam
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Mango Coconut Overnight Oats
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Chocolate Almond Overnight Oats
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Orange Pomegranate Superfood Salad
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Greek Yogurt Caesar Salad
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Best Ever Blueberry Hand Pies
LOOKING FOR MORE DELICIOUS SUMMER DESSERT IDEAS?
GET MY SUMMER DESSERTS E-COOKBOOK!
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Easy Strawberry Rhubarb Freezer Jam
This Strawberry Rhubarb Freezer Jam is a simple and easy homemade jam recipe made with fresh strawberries & rhubarb! 4 ingredients, no pectin, & no canning!
Recipe: Ingredients
- 4 cups fresh strawberries washed and tops removed
- 1 cup fresh rhubarb chopped
- 1 1/2 cup granulated sugar
- 1 tablespoon lemon juice
Recipe: Instructions
- Add the strawberries and rhubarb to a deep pot along with the sugar and lemon juice.
- Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
- 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.
- When the mixture begins to boil, continue to stir every 30 seconds or so.
- 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.
- 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.
- 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.
- Add the lids to the jars and allow to cool at room temperature until completely cool.
- Store in the fridge (or freezer for long term storage) and enjoy on toast, scones, or however you like!
Recipe: Notes
Use the proper water-bath canning process to create a shelf stable version of this recipe, if desired. The recipe, as it is, is a refrigerator or freezer jam.
This recipe makes about 2 cups of jam.
Store this jam in the fridge (for up to 2 weeks) and in the freezer for up to 6 months.
Recipe: Nutrition
Nutrition Facts
Easy Strawberry Rhubarb Freezer Jam
Amount Per Serving (2 tablespoons)
Calories 86
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 77mg2%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 21g23%
Protein 1g2%
Vitamin A 12IU0%
Vitamin C 22mg27%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Mmmm, I will definitely use this recipe! Strawberry Rhubarb jam is awesome. So easy and nutritious. 🙂
Exactly! Thank you Tolan!🙂
Strawberry jam sounds so amazing! I can only imagine how great this is with all of that rhubarb!
It really is! You should give it a try!🙂
Such a fabulous recipe. Homemade jam is the best! Plus, rhubarb is all I’m craving lately!
Thanks Alina! Yes, you’re not the only one!🙂
OMG! This is such an amazinggggggggg recipe!!!! I love how this recipe is so completely healthy! It’s such a refreshing summery color and flavor, I can’t wait to make these!!!!!
Thank you Keli! Let us know how you like the recipe!🙂
Mum loves strawberry and rhubarb. Can’t wait to surprise her with a jar of this for her weekend toast!
That’s so nice! I hope she will love the jam!🙂
I live in Florida. I was so excited to find rhubarb at my fruit stand today. It came from Washington State. Came home and made this recipe tonight. Can’t wait to try it. Everyplace I go I buy strawberry rhubarb jam and haven’t had a good one since coming to Florida. I grew up on a farm in upstate NY my mom made the best so I was spoiled.
Hope you like the recipe!
Love strawberries and rhubarb together. Was wondering if I could double or triple the recipe in one pot. Sometimes jam recipes won’t set if you do. Thoughts?? Would save time to do bigger batch. BTW, I find freezer jam taste fresher than going to canner. Just my opinion😊. Thanks!
I’ve doubled this recipe before with no issues. Just be sure to increase the cooking time just a bit to make sure it reduces sufficiently! 🙂
I tried this recipe – it takes marvelous. I was waiting for it to set/gel up a bit more but comes out runny. Is it supposed to be runny?
How runny it will be depends on a lot of factors, including how long you cook the jam, and the strawberries. It is a slightly runnier jam.
Do you cut the strawberries before measuring 4 cups?
No, we just remove the tops.
This recipe is AMAZING! It was my first time making jam and omg!! Can you substitute other berries using this recipe? I’d love to try blueberry rhubarb!
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback! Yes, you can substitute the berries. Let us know how it turns out!
If I double or triple this recipe, will the jam still set?
Susan
Sure, but you’ll need to cook it longer.
I’m going to a friend’s farm farm to pick rhubarb. Bought my strawberries today and excited to try freezer jam for the first time.
Let us know how it turns out!
Hi, this is a great recipe! I added 1/2 tbsp of unsalted butter and about 1/4 tsp of salt. The salt helped with the bitterness. I took it out when my instant-read thermometer said 219 degrees because it was already thickening and getting quite dark.
**My candy thermometer read 210 degrees so I am glad I checked with the instant read a few times.
Thanks! We’re happy you are enjoying our recipe. Butter and salt sound very interesting.
PS.. I’m also letting it cool and putting the jam in plastic containers in the freezer. I don’t have freezer jars.
Thanks again
Plastic containers work well in the freezer as long as you don’t overfill them ☺️