Freezer strawberry rhubarb jam is a delightful way to preserve the vibrant flavors of early summer without the need for traditional canning methods. This jam is quick to prepare, full of sweet and tangy taste, and perfect for anyone looking to enjoy homemade jam with minimal effort. Strawberries bring a rich, fruity sweetness, while rhubarb adds a tart and refreshing contrast that balances the flavor perfectly. Whether spread on toast, swirled into yogurt, or spooned over ice cream, freezer strawberry rhubarb jam adds a burst of fresh fruit taste to any dish.
Why Make Freezer Strawberry Rhubarb Jam?
Quick and Convenient
Unlike traditional jam recipes that require long boiling times and water-bath canning, freezer jam is easy and fast. All you need is fresh fruit, sugar, pectin, and a freezer-safe container. The process doesn’t require fancy equipment or a hot kitchen, making it perfect for beginners and home cooks short on time.
Retains Fresh Fruit Flavor
Because freezer jam is not cooked as long as shelf-stable jam, it keeps the fresh taste and bright color of the fruit. The strawberries and rhubarb remain vibrant and juicy, and the jam has a softer, more spreadable texture that many people prefer.
Perfect for Small Batches
Another advantage of freezer jam is the flexibility in quantity. You can make small batches as needed or scale up if you have extra fruit. It’s also a great option if you’re looking to reduce food waste by preserving extra produce.
Choosing the Best Ingredients
Strawberries
Fresh, ripe strawberries work best for this recipe. Look for berries that are deep red all the way through, with no white tips or mushy spots. Rinse them well, remove the stems, and chop them before using. If you have access to local strawberries in season, the flavor will be even better.
Rhubarb
Rhubarb should be firm, crisp, and brightly colored. Red stalks tend to be sweeter and look more attractive in the jam, though green rhubarb works just as well. Always trim off the leaves completely, as they are not edible. Chop the stalks into small pieces to help them cook evenly and soften easily.
Sugar and Pectin
Regular granulated sugar is typically used in freezer jam. It acts not only as a sweetener but also as a preservative. Pectin is essential for helping the jam gel and set properly. For freezer jam, instant or no-cook pectin is the best choice, and you can find it in most grocery stores. Make sure to follow the instructions on the package for the best results.
How to Make Freezer Strawberry Rhubarb Jam
Basic Ingredients
- 2 cups chopped fresh strawberries
- 1 ½ cups chopped rhubarb
- 4 cups granulated sugar
- 1 package (1.59 oz) no-cook fruit pectin
- ¾ cup water
Step-by-Step Instructions
1. Prepare the Fruit
Wash and hull the strawberries. Chop them into small pieces and place them in a bowl. Use a potato masher or fork to lightly crush the berries, leaving some small chunks for texture. Do the same with the chopped rhubarb. Combine the two fruits in a large bowl.
2. Add Sugar
Stir the granulated sugar into the fruit mixture. Let it sit for 10 to 15 minutes, stirring occasionally. This allows the sugar to draw out the juices and dissolve into the mixture. You’ll notice the fruit becoming syrupy and more vibrant.
3. Prepare the Pectin
In a small saucepan, mix the pectin powder with water and bring it to a boil, stirring constantly. Boil for one minute, then remove from heat. Pour the hot pectin into the fruit and sugar mixture and stir thoroughly for about 3 minutes, making sure everything is well combined.
4. Transfer to Containers
Spoon the finished jam into clean freezer-safe containers, leaving about half an inch of space at the top for expansion. Seal the containers with lids and let them sit at room temperature for about 24 hours to allow the jam to set.
5. Store in Freezer
Once set, move the containers to the freezer. You can keep the jam frozen for up to one year. When ready to use, thaw the container in the fridge and store it there for up to three weeks.
Ways to Enjoy Freezer Strawberry Rhubarb Jam
Classic Uses
- Spread on toast, bagels, or English muffins
- Stirred into plain or vanilla yogurt
- As a topping for pancakes or waffles
- Layered in a peanut butter and jam sandwich
Creative Ideas
- Swirled into cheesecake batter or cream cheese spreads
- Used as a filling for thumbprint cookies or tartlets
- Drizzled over vanilla ice cream or pound cake
- Served with cheese boards alongside brie or goat cheese
Tips for Success
Use the Right Pectin
Always use pectin designed for freezer jam. Regular pectin may not set properly unless cooked, so using the correct product ensures the best texture and consistency.
Don’t Reduce the Sugar
It might be tempting to cut back on the sugar, but the ratio of sugar to fruit is important for preserving the jam and helping it set. If you prefer a lower sugar option, look for low-sugar or no-sugar pectin products specifically made for that purpose.
Label Your Jars
Be sure to write the date and contents on each jar before freezing. This helps you keep track of how long each batch has been stored and ensures you always enjoy it at its best.
Try Flavor Variations
Want to mix things up? Add a touch of vanilla extract, grated orange zest, or a pinch of cinnamon to the jam for an extra layer of flavor. You can also experiment with adding other berries like raspberries or blueberries alongside the strawberries and rhubarb.
Freezer strawberry rhubarb jam is a delicious and practical way to preserve the fresh flavors of summer with minimal fuss. It’s a wonderful introduction to homemade jam-making for beginners and a convenient method even seasoned cooks appreciate. With its vibrant color, balanced flavor, and endless uses, this jam is sure to become a staple in your kitchen. Whether you’re preparing breakfast, baking desserts, or just looking for a sweet spoonful of fruit spread, freezer strawberry rhubarb jam is always a good idea.