Strawberry-Rhubarb Freezer Jam

Strawberry-Rhubarb Freezer Jam

One reason that I love the holiday season so much is because I get to make tasty treats to give away as gifts to my friends, family, and neighbors.  But it doesn’t have to be cold outside to wrap up some edible treats for those that you love. I made a big batch of strawberry rhubarb freezer jam this week.  As I stood over the pot of bubbling fruit, I knew that I had to give some of this away.  I mean, how much jam can one girl really go through?  So I packaged this jam up in some decorative mason jars to make an easy food gift for my friends.


It is fun to give away little gifts to my friends and family throughout the year.  That’s the great thing about freezer jam.  It lasts up to one year in the freezer and three or four weeks in the refrigerator.  And you don’t have to go through the whole process of canning and preserving to get that fresh fruit taste.  You can make this jam while spring and summer fruits are ripe and give it away as gifts during the holidays.  That way, you can gift your loved ones the fresh summer flavors of strawberries and rhubarb that they are craving.

Strawberry-Rhubarb Freezer Jam
Prep time
Total time
Easy homemade freezer jam with fresh strawberries and rhubarb.
Yield: Makes 6 cups
  • 1 pound fresh rhubarb, roughly chopped
  • 3 pounds fresh strawberries
  • 3 cups sugar
  • 1 (1.75 ounce) box fruit pectin
  1. Wash and rinse four 1-pint jars with tight-fitting lids. Place on a clean dishtowel to dry.
  2. Combine the rhubarb and ¼ cup of water in a medium saucepan over medium-high heat. Cook the rhubarb for 8 to 10 minutes, until very soft. Transfer to a large heatproof bowl. Add the strawberries and, using a potato masher, mash the fruit until very small chunks of fruit remain.
  3. Stir together the sugar and pectin in a large saucepan over medium-high heat. Add 1 cup of water and stir until the sugar is dissolved. Bring the mixture to a boil and cook for 1 minute, stirring constantly. Remove from the heat and stir in the fruit.
  4. Pour the jam into the prepared jars, leaving ½-inch of space at the top of each jar, because they will expand in the freezer. Secure the lids on the jars and let stand at room temperature for 24 hours. Keep in the freezer for up to 1 year or in the refrigerator for up to 3 weeks. Thaw frozen jam in the refrigerator.

If you are feeling adventurous, stuff this strawberry-rhubarb freezer jam into my Stuffed French Toast with Berry Jam.  You won’t regret it!


  1. says

    oo i love this! i tried to make something like this last year, but the recipe called for a box of jello? instead of pectin? the whole thing tasted like fake strawberry and HFC. this looks so much better.

  2. says

    I’m making this for the second time today, it’s awesome! We made it back in may and it’s perfect. This time around I’m using a low-sugar pectin to see if I can get it to stiffen up more.


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