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 and is the perfect combination of sweet and tart. 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! This wonderful homemade jam is good on your morning toast, pancakes, and waffles too.

You can also use fresh ingredients if you are making this in season. Your local farmer’s markets will probably have strawberries and rhubarb if you prefer not to get them at the grocery store.

Even if you don’t feel like you are great at cooking or making food from scratch, this is an easy recipe that is very forgiving and manageable. It’s so rewarding to make your own jam (healthier and cheaper too!). Plus, because it’s so simple, the jam-making process is a great way to get your kids cooking in the kitchen. 

It uses just three simple ingredients and a bit of patience :)

strawberry rhubarb freezer jam easy no pectin

Quick and Easy Strawberry Rhubarb Freezer Jam Recipe


4 cups cut fresh rhubarb

2 cups fresh strawberries

1 1/2 cups white sugar

Additional 1 1/2 cups white sugar 



1) Cut the strawberries into small pieces. Use a potato masher to crush strawberries up a bit.

2) Mix the rhubarb and 1 1/2 cups of sugar in a large bowl and let set for a few minutes to juice up the rhubarb. 

3) Pour the rhubarb mixture as well as the crushed strawberries into a large pot. 

4) Bring to a rolling boil* on the stove and boil for three minutes.

5) Add an additional 1 1/2 cups of sugar to the pot. Once the sugar dissolves, bring it back to a full boil (rolling boil) for 4-5 minutes longer.

Spoon jam into jars (using a funnel) or another type of airtight container, wipe the jar rim and seal tightly by twisting on a lid and ring. If you enjoy canning jam, you can preserve it that way if you’d prefer. Makes approximately three pints.

*What a rolling boil means: Bringing the jam to a boil that does not go down even when stirred. 

Recipe Modifications

The original recipe calls for four cups of sugar total but I used less sugar and reduced it to three cups (sorry, Grandma!).

The recipe makes a small batch of jam that fills about five 8-ounce jars, so feel free to double or triple the ingredients to make more, making sure to use a large enough pot to accommodate the increase.

This strawberry-rhubarb jam can either be stored in true canning fashion by finishing it 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. 

If you want more of a red color, you can add dry gelatin mix (using strawberry gelatin flavor) after the jam is finished cooking. This may also help thicken your jam. However, I find that it has a bright color already with the red rhubarb and strawberries. You can use pectin if you’d like but I don’t and still love the consistency. 

I hope you enjoy this recipe that has been passed down through the generations! Sometimes simple is best!

Tips for Freezing Jam

  • If freezing, instead of traditional canning, allow jars to cool completely (come to room temperature) before putting them in the freezer!
  • Leave some space at the top of each jar 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.

Do You Need Jam-Making Supplies?

Here is what I use when making jam (affiliate links):

  • 8 oz Canning Jars with Lids (I like to use Ball or Kerr brand, regular mouth)
  • Plastic canning funnel (this works for both regular and wide-mouth jars)
  • 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.
  • Freezer containers

What to Serve with Strawberry Rhubarb Freezer Jam

  • Eat it as your “jelly” in a peanut butter and jelly sandwich.
  • This jam is amazing over ice cream.
  • Use it as a topping for french toast or pancakes.
  • Use it as a sweetener in a smoothie.

Have fun making this homemade strawberry rhubarb jam for your family! ​

Need more Rhubarb recipe ideas? You’ll love our Springtime Rhubarb Crumble Pie!

rhubarb crumble pie with oatmeal

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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