My grandma’s recipe for Strawberry Rhubarb Freezer Jam, which I grew up eating on soft homemade bread, is one of the most delicious foods I’ve ever put in my mouth! This strawberry rhubarb jam recipe uses no pectin. It’s incredibly easy to make!
Whenever we’re craving something sweet, I pull out some rhubarb and strawberries, which have been chopped and frozen in the summer, and make this simple jam for my family. They LOVE it! It’s good for morning toast, pancakes and waffles too.
Even if you don’t feel like you are great at cooking or making food from scratch, this is a recipe that is very forgiving and manageable! It uses just three simple ingredients and a bit of patience :)
Quick and Easy Strawberry Rhubarb Freezer Jam
4 cups cut rhubarb
2 cups strawberries
1 1/2 cups sugar
1) Mix ingredients and let set for a few minutes to juice up the rhubarb.
2) Bring to a rolling boil* on the stove and boil for three minutes.
3) Add an additional 1 1/2 cups of sugar and boil 4-5 minutes longer, again at a rolling boil. Put in jars and seal tightly or can.
The original recipes calls for 4 cups of sugar total but I reduced it to 3 (sorry, Grandma!).
These can either be stored in true canning fashion by finishing them in a canner or just letting the jars cool completely and placing them in the freezer.
I use glass jars because putting the jam in them while still hot allows for a tighter seal.
Tips for Freezing Jam
- If freezing, instead of traditional canning, allow jars to cool completely before putting in the freezer!
- Leave some space at the top too. If you fill them completely full, the jar will break when frozen (because the jam will expand a little in the freezer).
- Best if used within one year of being frozen.
>>You can use pectin if you’d like, but I don’t and I still love the consistency!
*What a rolling boil means to me: Bringing the jam to a boil that does not go down even when stirred.
I hope you enjoy this recipe that has been passed down through the generations! Sometimes simple is best!
Do You Need Canning Supplies?
Here is what I use when making jam:
- 8 oz Canning Jars with Lids (I like to use Ball or Kerr brand, regular mouth)
- Plastic canning funnel (this one is NOT for wide mouth jars, even though it says so!)
- Wooden Spoon to stir
- Enamel Canning Pot Kit – this is pretty much the exact same thing my grandma and mom use, and I am now the proud owner of one too! Comes with everything you need, including tongs to lift out hot jars. Like I mentioned, a lot of times I just pour the hot, cooked jam into my jars and put the lids on the top. Then later freeze them. But if you have more shelf space than freezer space, this pot works perfectly for traditional canning.
Need more Rhubarb Recipe ideas? You’ll love our Springtime Rhubarb Crumble Pie!
WANT TO SPEAK WITH GRACE TO YOUR KIDS INSTEAD OF YELLING?
8 Comments on Quick and Easy Strawberry Rhubarb Freezer Jam
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Hi! I am actually going to try this today and I was wondering if I put it in plastic containers instead of jars, after it cools of course☺️
So sorry, I didn’t see this until now!! Yes, after it cools you can certainly store in plastic containers :) Hope it turned out well!
I feel like I’m missing something…what makes it jell? Won’t it be more of a sauce than a jelly/jam?
Nope, it turns into jam :) It’s never been saucy, at least for us! You could certainly add some pectin if you want though!
Thank you! I was searching for the simplest recipe for my first attempt at strawberry rhubarb jelly when I came across your recipe. I just made it and can’t wait for my family to try it!
That sounds so yummy! I’ll probably be trying this, but need to get some fruit first. :)