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–+ servings
filling glass jam jars with fresh homemade strawberry rhubarb freezer jam.
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5 from 2 votes

Strawberry Rhubarb Freezer Jam

Strawberry rhubarb freezer jam is a delicious way to capture the taste of summer and store in your freezer. This sweet-tart jam is perfect for spreading on toast, waffles, or as an ice cream topping!
Prep Time10 minutes
Cook Time20 minutes
cooling30 minutes
Total Time1 hour
Course: Breakfast, Condiments
Cuisine: American
Servings: 6 jars, 8 oz each
Calories: 447kcal
Author: Kelly Bloom
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Equipment

Ingredients

  • 5 cup strawberries washed, hulled, and quartered
  • 5 cup rhubarb chopped ½" to 1" chunks
  • 3 cup sugar
  • 4 tablespoon lemon juice fresh squeezed
US Customary - Metric

Instructions

  • Clean the plastic freezer jars and set them aside to dry completely.
  • Wash and hull the strawberries. Cut the berries into quarters and chop the rhubarb in ½" wide pieces and the chopped fruit to a deep, 6 quart stainless steel pot.
    5 cup strawberries, 5 cup rhubarb
  • Add the sugar and the lemon juice. Use a masher and mix the sugar in well over medium high heat.
    3 cup sugar, 4 tablespoon lemon juice
  • Continue to cook the fruit on medium high heat, stirring frequently while mashing the fruit up smaller. Use a spatula thermometer or an instant read thermometer while stirring, and bring to a boil.
  • Boil the fruit and sugar mixture for about 6 to 8 minutes until the temperature reaches 220 F (218 F if you live in a high altitude location).
  • Remove the pot from the burner after it reaches that 220 F (or 218 F for high altitude) and let cool for 30 minutes before ladling into the plastic freezer jars.
    PRO TIP: Use a canning funnel to keep the jar rims clean.
  • Screw the lids on the jars, after wiping rims if needed. Let the jars come to room temperature before placing in your freezer.
    PRO TIP: You can use the instructions at the Ball website to pasteurize your jam using the Hot Water Bath Canning Method. This canning method is easy, and will let you store your strawberry rhubarb jam in the pantry.

Notes

  • Use fresh strawberries and rhubarb for the best flavor.
  • Don't overcook the jam, or it will become too stiff to spread.
  • Use an instant read thermometer, or a spatula with a thermometer, and remove from heat when temperature reaches 220 F.
  • Let the jam cool completely before storing it in the freezer. It will thicken as it cools.

Nutrition

Calories: 447kcal | Carbohydrates: 114g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 489mg | Fiber: 4g | Sugar: 107g | Vitamin A: 119IU | Vitamin C: 83mg | Calcium: 108mg | Iron: 1mg