This Strawberry Rhubarb Freezer Jam is a simple and easy homemade jam recipe made with fresh strawberries and fresh rhubarb! Only 4 ingredients, no pectin, and no canning required!
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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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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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Easy Strawberry Rhubarb Freezer Jam
- 4 cups fresh strawberries washed and tops removed
- 1 cup fresh rhubarb chopped
- 1 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 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!