Strawberry Rhubarb Freezer Jam

Rhubarb and Strawberry a match made in heaven.  A perfect combo for pies, crisps and tortes, but also for homemade preserves. Here’s a super easy strawberry rhubarb freezer jam that’s ready in 20 minutes. There’s lots of squishing required – perfect for little helpers.

strawberry rhubarb freezer jam

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5 from 2 votes

Strawberry Rhubarb Freezer Jam

More fruity than sweet, this soft jam tastes like fresh, crushed strawberries on toast. The lighlty cooked rhubarb adds a hint of tart in every bite. Hello toast!
Prep : 20 mins
Total Time: 20 mins


  • 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 large wide bowl or even a 9x13 glass casserole dish so they're easy to mash. Use a potato masher to squish them well. (Whatever size you squish them is what size they'll be on your toast.)
  • Add in the cooked rhubarb and mix well. Mash the combined mix a little more until nicely mixed.
  • When finished, you should have approximately 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 2 to 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.
  • Freeze for up to 1 year. Will keep for 3 weeks in refrigerator.


Yield 5 half pint (250 ml) jars
Freezer Jam Pectin - Read your package instructions carefully. Every brand of freezer pectin has slightly different mixing instructions depending on the gelling ingredient.
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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.

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  1. Did you mix the strawberries and rhubard out of the sauce pan or in the sauce pan? I am new to all of this.. sorry! Basically, I am unclear if we are mashing/combinging on or off heat.

    1. Hi Taylor,
      I’ve rewrote the recipe to provide more clarity. I recommend that you prepare the rhubarb and strawberry separately. Cook the rhubarb and stir to break it up into tender pieces. Mash the strawberries separately without heat. I like using a glass 9×3 pan so I have a shallow layer and a flat, hard surface to make mashing easy. When you mix the rhubarb and strawberries together you can mash them a little more. Basically, you want to mash until you get the size of fruit pieces that you prefer to have in your jam. There is no cooking, so pieces won’t break down any further. Hope this helps. Enjoy and welcome to the world of jam making!

    1. Hi Krysia,
      Pectin is the substance you add to make jams and jellies thicken. Common brand names are Certo, SureJell, Pomona, Bernardins,etc. Pectin is naturally occurring in fruits and vegetables; it gives cells structure and shape. Some fruits like apples (especially slightly underripe or crab apples) and citrus contain more pectin than others, as a result our grandparents often added apples, crab apples or citrus rind to jams and jellies in order for them to set or jel. Today, we use commercial pectin under the brands of Certo, SureJell, Pomona or Bernardins. Commercial pectin is typically made from citrus rind and occasionally from apples. Most common jam or jelly recipes will call for some form of pectin. Making jam or jelly without pectin requires special adaptations and typically you end up with a fruity spread that is delicious, but slightly different than jam. Here’s a chart of different pectin varieties.

      Hope that helps.

  2. So sorry Getty, I have been making all kinds of freezer jams for years, and this is possibly the worst recipe I have encountered. Too runny, to bitter and to get it to thicken required another trip to the store for more pectin and it was time consuming. I did get it to thicken, but I would suggest to your readers to use the instructions included with the box of pectin.

    Thank you, MN

    1. Oh no, I’m so sorry it didn’t work for you Michelle. This is one of my favorite recipes that I’ve used with tons of groups. It was one of our favorite activities at family camp for an entire summer. Even the kids loved it. Perhaps the difference is in the brand of freezer pectin used? I’ve updated the recipe showing the brand I usually use – Bernardin no cook freezer jam pectin. I even double checked their instructions for freezer jam and it’s pretty much the same as the ones I’ve shown. I certainly agree with your suggestion to read the mixing instructions on whatever pectin people choose.
      Perhaps another item that may have caused a difference is the thickness of the stewed rhubarb. I barely add any water to the rhubarb, so it is quite thick – again, I’ve made note of this in the recipe.
      Thanks for trying and sharing your experience.

  3. Do I need to heat or unfreeze the strawberries? It only says to heat rhubarb. Both my fruit are frozen.

    1. Hi Geraldine,
      If using frozen strawberries, thaw them so you can squish them with a potato masher. If using fresh strawberries, no need to heat, they will squish quite easily. The rhubarb, whether frozen or raw needs to be cooked a little because it is tougher. Hope that clarifies it.


  4. Hi, I probably will not get an answer in time but I will check back anyway. Did you use low sugar dry fruit pectin SureJell pink box)? It doesn’t seem like much sugar.

    1. I used a pectin specific for freezer jam, called freezer jam pectin. It comes in a pouch rather than a box. And yes, the freezer jam pectin does use much less sugar. If you use regular powder pectin or the low sugar dry fruit pectin you have to boil the jam to properly activate the pectin.

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