strawberry rhubarb jam square

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! It’s incredibly easy and actually very quick!

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 :)


Make this quick and easy strawberry rhubarb freezer jam! Just three ingredients (and no pectin necessary!). Even the kids can help make this delicious recipe.
Strawberry Rhubarb Freezer Jam

4 cups cut rhubarb

2 cups strawberries

1 1/2 cups sugar

Mix ingredients and let set for a few minutes to juice up the rhubarb. Bring to a rolling boil* on the stove and boil for three minutes. 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.
Makes approximately 3 pints.

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.

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!

Have a favorite jam recipe that’s been passed down to you? Please share in the comments!


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8 Comments on Quick and Easy Strawberry Rhubarb Freezer Jam

  1. 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!

  2. 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!

  3. 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!


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