Sweet aromatic strawberries paired with tart rhubarb make the perfect combination in this freezer jam. It is easy to prepare with less than 30 minutes of cook time and NO canning required. This strawberry season make sure to visit a local strawberry field to get the best sweet strawberries. Some farms even sell jam strawberries (overripe or didn't sell the day before) for a discounted price.
With strawberry season upon us make sure to make all the delicious strawberry treats. Such as our Creamy Strawberry Sauce They will turn out 1000 times better with fresh strawberries from the farm.
Ingredients
- Rhubarb
- Strawberries- ripe berries work best they add natural sweetness and flavor.
- Sugar- feel free to use white or organic sugar.
See recipe card for quantities.
Instructions
Wash and trim strawberries and if needed cut them into half or 4ths. Also, cut the rhubarb into ¼-inch cubes. You can cut it into larger cubes if you choose, however, if you want it to blend nicely with the strawberries I recommend smaller cubes.
Place 10 cups into a large pot with cubed rhubarb. Then add 8-10 cups of sugar. If your strawberries are very sweet do 8 cups if you have tart strawberries add 10 cups of sugar. The amount of sugar can be adjusted to your taste preference.
Turn the stove on medium heat and stir the strawberries, rhubarb, and sugar until you see the juices. Once it starts to simmer lower the heat to medium-low on my stove it was at level 4. Once the jam is cooking you will notice foam at the top, skim it off for best results. If you want the jam to be blended with no chunks use an immersion blender to blend everything together once the rhubarb has softened.
Then, continue to stir every 5 minutes for a total of about 30 minutes. Once the jam is done cooking let it cool to room temperature. Then pour into freezer-safe containers make sure to leave some space, about 3 inches, on top as it may expand a little in the fridge. Then, place into the freezer for up to 6 months. I have had jam in the freezer for up to a year with no issues but it is recommended no more than 6 months.
Hint: Save the freezer containers to reuse the next year.
Variations
If you would prefer to preserve this strawberry rhubarb jam by canning it feel free to follow the guidelines from the USDA for safe canning practices. Check out the article here!
Equipment
Equipment is minimal for this recipe, but tools that will make it easier I used.
- Large Pot- to fit all the strawberries and to easily stir.
- Immersion Blender- If you don't have an immersion blender you can also use a hand mixer or potato masher. If you prefer chunky jam you won't need either.
- Freezer-safe containers- safe to reuse for other recipes or to make again next year.
Storage
Store in the freezer for uptown 6 months. However, I have stored it for up to a year with no issues.
When you are ready to enjoy it defrost it in the fridge overnight and store it in the refrigerator for 3-4 weeks. DO NOT refreeze after defrosting.
FAQ
You don't need to can the jam just place it in a freezer-safe container and store it in the freezer.
The jam can expand in the freezer so be sure to leave enough room in the container to account for expansion.
Yes! If you have glass jars feel free to use those for your freezer jam, just make sure the lid is sealed tight with no air. Although, I do prefer the freezer containers they stack a lot nicer and I am able to fit more in my freezer.
Related
Looking for other recipes like this? Try these:
- Creamy Strawberry Sauce - This is another great recipe to make when you have fresh strawberries.
- French Toast - serve this jam with french toast for an epic paring.
- Farmer Cheese Pancakes - another great recipe to make and serve with this Strawberry Rhubarb Jam.
Watch the video recipe:
Strawberry Rhubarb Freezer Jam
Equipment
- 3 1 quart freezer safe containers
- 1 immersion blender opt
- 1 large pot
Ingredients
- 10 cups ripe strawberries
- 3 stalks rhubarb
- 8 cups white sugar
Instructions
- Wash and trim strawberries and if needed cut them into half or 4ths.
- Cut the rhubarb into ¼-inch cubes. You can cut it into larger cubes if you choose, however, if you want it to blend nicely with the strawberries I recommend smaller cubes.
- Place 10 cups into a large pot with cubed rhubarb. Then add 8-10 cups of sugar. If your strawberries are very sweet do 8 cups if you have tart strawberries add 10 cups of sugar.
- Turn the stove on medium heat and stir the strawberries, rhubarb, and sugar until you see the juices. Once it starts to simmer lower the heat to medium-low on my stove it was at level 4.
- Once the jam is cooking you will notice foam at the top, skim it off for best results.
- If you want the jam to be blended with no chunks use an immersion blender to blend everything together once the rhubarb has softened. Then, continue to stir every 5 minutes for a total of about 30 minutes.
- Once the jam is done cooking let it cool to room temperature. Then pour into freezer-safe containers make sure to leave some space, about 3 inches, on top as it may expand a little in the fridge. .
- Then, place into the freezer for up to 6 months. I have had jam in the freezer for up to a year with no issues but it is recommended no more than 6 months
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