Strawberry Rhubarb Freezer Jam

We ran out of freezer jam a few months ago but I never got around to making a new batch. My local grocery store had a terrific sale on organic strawberries yesterday so I grabbed a few containers for a batch of freezer jam. As I was finishing up my produce shopping, I noticed a few stalks of rhubarb on the shelf and grabbed them to throw in the jam. I’ve never tried strawberry rhubarb freezer jam before but I love them combined so I figured the jam would be tasty. I cooked down the rhubarb in a little bit of water until it was soft then mashed the fresh berries with a potato masher so I could keep some big pieces in the jam which is the way my family likes it. The jam was a fun afternoon project and it turned out delicious! We all, especially my kids, love it.

Place the rhubarb in a large pot over medium heat. Add enough water to cover the bottom of the pan so the rhubarb doesn’t burn.

Cook for 5-7 minutes, or until the rhubarb is very soft. Remove from heat and pour into a measuring cup.

Remove stems from strawberries, wash and slice into half. Mash fruit with potato masher for best results. If you use a food processor, pulse to chop. DO NOT PUREE. The jam should have large bits of fruit, if desired.

Side Note: (I had exactly 1¼ cups of rhubarb which means I used 2¾ cups of mashed strawberries because you must use exactly 4 cups of mashed fruit for this recipe).

Side Note: Reducing sugar, water, pectin or strawberries will result in set failures. USE EXACT AMOUNTS.

Add exactly 3 cups of sugar, 1 cup of water and one packet of pectin to a saucepan. Bring mixture to a boil on medium high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.

Quickly stir crushed rhubarb and strawberries (totaling 4 cups exactly) into the hot sugar mixture. Stir until thoroughly mixed. Pour into clean containers, leaving 1/2 inch space at the top for expansion during freezing; Cover. Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in the freezer for up to 1 year.

Print Recipe

Strawberry Rhubarb Freezer Jam

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Condiment

Servings: 7 cups

Author: Pam - For the Love of Cooking

Ingredients

• 4 stalks of rhubarb diced (should be about 1 1/4 cups once cooked down)
• 2-3 tbs water
• 2 3/4 cups of crushed strawberries total fruit combined should be exactly 4 cups
• 3 cups of sugar exact amount
• 1 packet of Sure Jell less sugar needed Premium Fruit Pectin
• 1 cup of water
• Freezer jam containers 1-2 cup size with tight fitting lids, washed and dried

Instructions

• Place the rhubarb in a large pot over medium heat. Add enough water to cover the bottom of the pan so the rhubarb doesn't burn.
• Cook for 5-7 minutes, or until the rhubarb is very soft. Remove from heat and pour into a measuring cup.
• Remove stems from strawberries, wash and slice into half.
• Mash fruit with potato masher for best results. If you use a food processor, pulse to chop. DO NOT PUREE. The jam should have large bits of fruit, if desired.
• Side Note: (I had exactly 1¼ cups of rhubarb which means I used 2¾ cups of mashed strawberries because you must use exactly 4 cups of mashed fruit for this recipe).
• Side Note: Reducing sugar, water, pectin or strawberries will result in set failures. USE EXACT AMOUNTS.
• Add exactly 3 cups of sugar, 1 cup of water and one packet of pectin to a saucepan.
• Bring mixture to a boil on medium high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.
• Quickly stir crushed rhubarb and strawberries (totaling 4 cups exactly) into the hot sugar mixture.
• Stir for a minute.
• Pour into clean containers, leaving 1/2 inch space at the top for expansion during freezing; Cover with tight sealing lids.
• Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in the freezer for up to 1 year.