With just the right balance of sweet and tart, this Strawberry Rhubarb Freezer Jam recipe is absolutely delightful. It’s a truly quick and easy jam recipe, with no canning required. Schmear it on your favorite toasted bread or gussy up some popovers or biscuits – ENJOY!
Springtime is rhubarb + strawberry time around here. Sweet strawberries are perfect with the bracing tartness of rhubarb — as this Strawberry Rhubarb Freezer Jam so deliciously demonstrates. (My Strawberry Rhubarb Crumble and Strawberry Rhubarb Crisp also put this duo to good use!)
Why This Strawberry Rhubarb Freezer Jam is a Summertime Tradition
Springtime strawberry picking is one of my most treasured things – we’ve been doing this with our girls since they were babies. It’s beautiful to be out in the early, quiet morning, in the fresh air, picking those sweet sun-warmed berries. Everything about it nurtures my soul. We go home with several flats of berries, eating to our hearts’ content — and then we get to work, to preserve some of that sweetness for later. That’s where this jam comes into play. Here’s why we love it so much:
- The BEST fresh flavor. Part of the beauty of freezer jam is how it captures the bright, fresh flavor and vibrant color of the fruit. It’s very different from the deeper flavor and color of cooked jam that goes through the full canning process. This jam is loaded with fresh strawberry flavor + a touch of rhubarb tartness. Can you just imagine how wonderful it is spooned over warm and tender fresh-from-the-oven Cream Biscuits?!
- BETTER than store-bought, too! I rarely buy jam at the store anymore, now that my family knows how wonderfully fresh freezer jam tastes. They’ve been spoiled, and would rather not eat jam at all if there’s not homemade freezer jam in the fridge. It’s true!
- WONDERFUL rhubarb jam consistency. This recipe required a number of testings, to get the consistency and flavor just right. While I’ve always had great success with berry freezer jams, such as my Raspberry Blackberry Freezer Jam and Strawberry Freezer Jam recipes, adding rhubarb posed a challenge in getting its fibrous texture to soften and its flavor to release throughout the jam. So I incorporated a quick-cook of the rhubarb only – and it 1000% worked!
- EASY to make. If you’ve never made any yourself, I’m here to show you how to make freezer jam. And you won’t believe how easy it is. You’ll quickly realize that you’ve been missing out on some jam-making magic!
- And SIMPLE to store. Just pop the jars in the freezer and they’ll keep perfectly for a full year!
What You’ll Need
Nothing complicated here! These ingredients are simple, so the flavors of the rhubarb and berries shine through. Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.
- Strawberries – Ripe fresh strawberries, still warm from the summer sun if you’re lucky enough to get your hands on them – but not a requirement. The #1 goal is the freshest, sweetest, most fragrant strawberries, wherever you can find them.
- Sugar – Freezer jams are known for their high sugar content, which I never consider to be a bad thing – because when we use jam, it’s usually in very small quantities anyway.
- Rhubarb – Finely diced fresh rhubarb (preferably with red stalks). Discard the leaves, which aren’t edible. Learn more about rhubarb here: Rhubarb 101.
- Lemon – You’ll need both the juice and the zest fresh lemon.
- Water – Combines with the pectin for proper consistency.
- Sure-Jell pectin – “Original” premium fruit pectin; the kind in the yellow box. This helps jam set properly.
How to Make Strawberry Rhubarb Freezer Jam
Here’s how easy it is to make this summery freezer jam recipe. Note that the finished product will not be as firm as a processed jam; it will be more loose, with a very spreadable consistency…which I LOVE!
- Prepare. Wash 7 to 8 half-pint jars and their lids in hot soapy water. Set them aside to dry.
- Macerate the berries. Combine the crushed strawberries with 2 cups of the sugar in a large bowl. Let this mixture sit for 10 minutes, stirring a few times. To macerate simply means to soften the fruit by soaking it in sugar. This draws out the strawberry juices to create a sweet, syrupy base and intensifies the strawberry flavor.
- Prepare the rhubarb. Bring the rhubarb, lemon juice and zest, and remaining sugar to a simmer in a small saucepan over medium heat. Reduce the heat to medium-low and cook until the rhubarb is tender. This should only take about 5 minutes. Stir the softened rhubarb into the bowl with the macerated berries.
- Warm the pectin and water. Bring the water and pectin to a boil in a small saucepan over medium-high to high heat. Boil for 1 minute, stirring constantly, then pour the mixture into the bowl with the strawberries and rhubarb. Stir for 3 minutes, or until the sugar dissolves.
- Divide into jars. Fill the clean jars with the jam, leaving 1/2″ headspace at top. Wipe the rims clean and screw on the lids, then let the jam cool to room temperature.
- Store. If desired, use a spoon to push the fruit pieces towards the bottom of the jars to redistribute the little chunks of strawberry and rhubarb. Store in the freezer or refrigerator.
Tips & Variations
I’ve got a few tips and one little variation for you to try.
- Use the very best berries. Luckily, when rhubarb is in season, we’re also able to get sweet, local strawberries, which are the best for this jam. Strawberry u-picks and farmers markets are great places to find local berries if you don’t have your own strawberry patch. If you do need to use grocery store berries, look for obviously fragrant strawberries with deep, vibrant red color. This is not the recipe to use those gargantuan, blah-tasting strawberries often found at the grocery stores, with their crunchy bite and pale white centers. They’re grown to store and ship well, not for superior flavor.
- Be precise. It’s important to measure ingredients exactly.
- Do not alter the sugar amount. Yes, freezer jam recipes do call for a lot of sugar, but don’t alter the amount. If you want to use less sugar, look for SURE-JELL for Less or No Sugar Needed Recipes in the pink box. Altering the recipe or ingredients could cause a set failure.
- Keep some texture. For the berries, crush 1 cup at a time with a potato masher or rigid pastry blender for the best results. Jam should have very small bits of fruit. Do not try to achieve a completely smooth consistency (unless that’s what you really prefer!).
- Optional step. Once the jam has cooled, if the little chunks of strawberry and rhubarb have floated upward in the jars, I like to “redistribute” the fruits. This gives an even look to the jam and lets you enjoy some of the chunky fruit bites with every spoonful. Just use a spoon to push the fruits lower in the jars, then replace the lids, and transfer the jars to the freezer. This step is absolutely not a requirement, though.
- A lovely variation. I’ve also made this recipe with orange zest; simply stir the zest of one orange into the strawberry mixture. A sprinkle of ground cardamom is a lovely addition too, either with or without the zest.
Serving Suggestions
I’m sure you have all kinds of big plans for this strawberry rhubarb freezer jam! Here are some of my favorite ways to use it.
- Spread this jam on toasted bread, bagels, or croissants for a simple and delicious breakfast. It’s fantastic with English Muffin Bread, steaming Popovers, and soft, puffy Rhodes Rolls.
- Use it as a topping for pancakes, waffles, or French toast. We adore it on Buttermilk Pancakes and Blueberry Waffles.
- Stir a spoonful of jam into yogurt or oatmeal.
- Pair it with a simple cheese & crackers plate, or add it to an all-out Charcuterie Board.
- Add a dollop to desserts like Angel Food Cake and Lemon Pound Cake.
How to Store
Because this jam does not go through the full canning process, it MUST be stored in the refrigerator or freezer. Store your jam in smaller containers (1 to 2 cups are great sizes) that will be used up faster. Keep one jar in the refrigerator and the rest in the freezer for later.
- Refrigerator: Strawberry rhubarb freezer jam keeps very well for a month or so in the refrigerator.
- Freezer: This jam keeps well in the freezer for up to 1 year. When you’re ready to use it, just transfer it to the fridge to thaw.
More Delicious Rhubarb Recipes
Strawberry Rhubarb Freezer Jam
Yield: 110 servings (1 tablespoon)
With just the right balance of sweet and tart, this Strawberry Rhubarb Freezer Jam is a delight — and you don't need canning equipment to make it!
Print
Ingredients
- 2 cups crushed ripe fresh strawberries (see Notes)
- 4 cups granulated sugar, divided
- 2 cups finely diced (¼" dice) fresh rhubarb (use red rhubarb, if possible)
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons fresh lemon zest
- ¾ cup water
- 1 box (1.75 ounce) “original” Sure-Jell premium fruit pectin (in the yellow box)
Instructions
- First wash 7 to 8 half-pint jars with lids in very hot, soapy water. Set aside.
- In a very large bowl, combine crushed strawberries with 2 cups of the sugar. Set aside for 10 minutes, stirring a few times to incorporate.
- Meanwhile, prepare the rhubarb. In a small saucepan over medium heat, combine finely diced rhubarb, lemon juice, lemon zest, and remaining 2 cups of sugar. Bring to a simmer, then reduce heat to medium-low. Cook until rhubarb has softened – about 5 minutes. Add the rhubarb mixture to the strawberries and stir to combine.
- In a small saucepan over medium-high to high heat, combine water and pectin. This may start out lumpy. Bring to a boil, stirring constantly. Boil for 1 minute, stirring constantly. Then immediately pour it into the strawberry rhubarb mixture. Stir for 3 minutes, to break down the sugar granules.
- Immediately fill jars with the hot jam, leaving 1/2″ headspace at top for expansion during freezing. I like to use a ladle and a canning funnel for easier filling, and use 7 half-pint jars for this recipe. Wipe the jar rims clean, screw on lids, and let jars cool to room temperature.
- Optional step: Once the jam has cooled, if the strawberries and rhubarb have floated upward in the jars, I like to "redistribute" the fruits. This gives an even look to the jam and lets you enjoy some of the chunky fruit bites with every spoonful. I simply use a tablespoon to push the fruits lower in the jars, then replace the lids, and transfer the jars to the freezer. This step is absolutely not a requirement, though.
- Store in the freezer until ready to use. Defrost in the fridge and enjoy. Jam will keep well in the freezer for up to 1 year, in the refrigerator for up to 1 month.
Notes
Strawberries: Use the sweetest, juiciest strawberries for the best flavor and texture. For this freezer jam, it’s important to measure exactly two cups of crushed strawberries. If using just-picked strawberries with a soft texture, I usually just give them a few rough chops, throw them into the bowl, then use a rigid pastry blender to crush them. If using store-bought strawberries with a firmer texture, I chop the strawberries into slightly smaller pieces before crushing them. Then I use a rigid pastry cutter or potato masher, or add the strawberries to a food processor bowl and pulse a few times to break up into small chunks. Use whatever method works best for you, just be sure to not fully puree the strawberries – the goal is to have a crushed, broken-up texture.
Nutrition Information:
Serving: 1tablespoon Calories: 31kcal Carbohydrates: 8g Protein: 0.04g Fat: 0.04g Saturated Fat: 0.002g Polyunsaturated Fat: 0.01g Monounsaturated Fat: 0.002g Sodium: 1mg Potassium: 11mg Fiber: 0.1g Sugar: 7g Vitamin A: 3IU Vitamin C: 2mg Calcium: 3mg Iron: 0.03mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
Strawberry Picking Through the Years
This photo was taken in 2013, right before the 4th of July. Sarah, a sweeter-than-sweet gal who watched over our daughters for SIX summers when I used to work outside the home, joined us. She has been a HUGE blessing to our family over the years – we love her so much!
This post was originally published in 2013, then updated in 2025.
Oh how fun, I love picking fresh berries. This looks delish!
Oh how I love rhubarb! Great flavor combo with the cardamom!
Hi Brenda, I loved all your work is wonderful and spectacular photography. My most sincere congratulations.
Greetings from Spain.
I never think to make jams this time of year, but it’s the PERFECT time to do it with all the yummy berries and fruits in season. This jam is gorgeous, Brenda! What a fun experience to pick strawberries, too!
Mmm, wish I had some of this for breakfast right now!
Love freezer jam! These flavors sound heavenly!
Sounds SOOO good!
I am so in! that sounds so amazing. I feel slightly embarrassed that your daughter can make jam and I’ve never tried. But summer is a good time to try, right? :) great blog.
Love the recipes for strawberries recently. I think even I could handle freezer jam without to much sweat! Thanks for posting this Brenda!
I love these flavors! And this jam is so easy that I’ve got to make it soon! :)
Strawberry jam is my favorite and yours looks wonderful!
Looks so good!!
I need to do this!! My mom normally does it but is moving this summer and may miss strawberry season. She told me to do freezer jam because it’s so easy!!
Seriously, so easy. Do not be intimidated. Just follow the directions, measure exactly, you’ll be fine. It’s the best treat come January!!!
This is such a great idea!
This is such a helpful post Brenda. I think I can handle freezer jam. I love this recipe – I bet this tastes delicious!
You can DEFINITELY handle freezer jam, Aggie. Just follow the directions, measure exactly, you’ll do just fine. It tastes SO GOOD!
I must try this recipe out – yummy jam recipe!
Freezer jam is the best. Looks great B! Now I want to go pick berries and have a “Sara” come hang with my kids 3 days a week so I can go to “the office”. {wink}
Love all those Strawberries!!! This jam looks delish!!!
Love it here!!