Go Back
+ servings
Print Pin
5 from 5 votes

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!
Course Breakfast, Condiment
Cuisine American, European
Keyword Homemade Jam, Homemade Strawberry Jam, Strawberry Rhubarb Jam
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 servings
Calories 86kcal
Author Chrissie (thebusybaker.ca)


  • 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!


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.


Serving: 2tablespoons | Calories: 86kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 77mg | Fiber: 1g | Sugar: 21g | Vitamin A: 12IU | Vitamin C: 22mg | Calcium: 12mg | Iron: 1mg