You’ll love this strawberry rhubarb freezer jam. It tastes like sweet fresh fruit. It’s perfect for morning toast or as a fruit topping for yogurt, ice cream or pancakes. Twenty minutes is all you need! Yup, this no-cook jam is that easy.
Benefits of Making Strawberry Rhubarb Freezer Jam
Flavour – Strawberry rhubarb freezer jam tastes like fresh fruit puree. Compared to traditional cooked jam, it tastes more fruity than sweet.
Less Sugar – Freezer jam uses more fruit than sugar, regular jam uses more sugar than fruit. (Freezer jam uses 6 cups fruit and 1 1/2 cups sugar, regular jam uses 4 cups fruit and 7 cups sugar).
Easy to Make – No cooking or canning required. Simply crush fruit, stir in sugar and pectin and put in whatever jars or containers you have. (If not using frozen rhubarb, I do recommend cooking the rhubarb a little before making the jam.)
Great Activity for Kids – A fun summertime activity to do with kids. They love smooshing fresh strawberries. It’s messy fun, great to do outside!
No Special Equipment Needed – No canner, no special canning jars, no fancy jar lifters, all you need is bowl and a potato masher (even a fork will do). Reuse any glass, plastic or silicone containers that seal well and are freezer friendly.
No Canning Procedure Required – No sterilizing or water bath, just put it in a container and freeze.
Fresh or Frozen Fruit – Make freezer jam anytime with fresh or frozen fruit.
Any Combination of Fruit – Choose your favourite fruit combination. As long as the amount of fruit is the same, you’re good to go.
Top 3 Tips for Making Freezer Jam
- Pectin – You can actually freeze any kind of jam made with any kind of pectin, but for No-Cook jam, you must use pectin labeled no-cook freezer jam. Bonus – it also requires less sugar than other types of pectin. Read more about PECTIN VARIETIES.
- Fruit – Choose your favourite fruit combination whether it’s fresh or frozen. As long as you have 4 cups of crushed fruit, it can be any combination you have access to. Once I made Rhugoberry jam – rhubarb, mango and strawberry. It was AMAZING!
- DO IT – Don’t be intimidated, try it and you’ll be so impressed – as will your friends and family!
Why Not Make Freezer Jam All the Time?
Freezer jam is so delicious and easy it’s hard to imagine why anyone would make any other kind of jam. I love freezer jam, but I also make cooked jams with traditional pectin and No Sugar Needed Pectin. Here’s why…
- Texture – Freezer jam does not set the same way regular jam does, it is a little looser and runnier. For those that prefer a more traditional, firm set to their jam a cooked jam is a better option.
- Space – A year’s worth of jam takes up a lot of freezer space. If you want to store jam on the pantry shelf, a cooked and properly canned jam is the way to go.
- No Sugar – While freezer jam uses much less sugar than regular jam, there are many no sugar jam options available that require cooking and canning.
- Tradition – Some people just love classic, traditional jam. That’s cool.
- Jelly – Freezer jam is not ideal for making jelly, a cooked jelly recipe is best.
- Longer Storage – Full sugar, cooked jams will last much longer in the fridge once opened. If you can’t finish a jar of jam in less than two weeks, it’s best to use a higher sugar, cooked jam that will last much longer in the fridge.
- Gift Giving – Canned jam is easier to wrap and give to someone, freezer jam makes a delicious gift, but taking the gift jar out of the fridge and freezer will cause condensation and then you have to give clear instructions to put in fridge or freezer right away. For that reason, shelf stable jam is an easier gift option.
Strawberry Rhubarb Freezer Jam Recipe
Strawberry Rhubarb Freezer Jam
- 4 cups Strawberries fresh or frozen
- 2 cups Rhubarb diced fresh or frozen
- 1 ½ cups Sugar
- 1 pkg Freezer Jam Pectin* I use Bernardin No Cook Freezer Jam Pectin
- Wash and clean fresh strawberries or thaw frozen strawberries.
- In a saucepan, bring rhubarb and 1-2 Tbsp water (just enough to cover the bottom of the pot) to a boil. Simmer for 6-8 minutes until rhubarb is soft and tender.
- Place strawberries in a 9×13 casserole dish or baking pan so they're easy to mash. Use a potato masher or fork to squish them to your desired size (they will be exactly as you mash them since they don't get cooked). I don't recommend using a blender or food processor as they get too liquidy.
- Add in the cooked rhubarb and mix well. Mash the combined mix a little more until nicely mixed.
- When finished, you should have 4 cups (1 L) of crushed fruit.
- In separate small bowl, mix sugar and pectin.
- Add pectin to fruit. Stir until pectin is completely dissolved, about 3 minutes.
- Pour into clean jars or plastic freezer containers leaving a ½ inch (1.2 cm) headspace to allow for expansion.
- Wipe rim with clean cloth and seal.
- Let stand for 30 minutes to set.
- Keep in fridge for 3 weeks or in freezer for 1 year or longer.
Nutrition Facts (per serving)
Want to learn more about rhubarb or rhubarb recipes, check out 7 Things You Need to Know About Rhubarb.
Curious about the bannock in that photo? Here’s How to Make Bannock in the Oven or Over a Fire.
Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.