There’s something deeply satisfying about making your own Strawberry Rhubarb Freezer Jam. With sweet strawberries dancing alongside tangy rhubarb, this jam captures the essence of summer on your toast or spooned over vanilla ice cream. After testing this delightful recipe multiple times, I discovered how the two flavors harmonize beautifully, creating a spread that’s both refreshing and vibrant. For another fruity treat, check out my Homemade Strawberry Cream Cheese Pound Cake.
About Strawberry Rhubarb Freezer Jam
This Strawberry Rhubarb Freezer Jam is not just a recipe; it’s a nostalgic nod to summer gatherings and long afternoons spent in the kitchen. I tested this jam on numerous occasions, tweaking the sugar levels and timing to find that perfect balance. It’s budget-friendly, easy to whip up, and the ideal way to make the most of in-season rhubarb and strawberries.
- Quick prep time means you can have this jam ready in under an hour!
- Budget-friendly and perfect for using up extra fruit.
- Family favorite: everyone loves it on toast or ice cream!
- Rhubarb brings a touch of nostalgia; its tartness balances the sweetness of the strawberries beautifully.
Key Ingredients & Their Roles
- Rhubarb: Provides tartness; choose firm, bright stalks for the best flavor.
- Strawberries: Adds sweetness and vibrant color; fresh or frozen both work.
- Sugar: Essential for preserving and balancing flavors; adjust to taste if desired.
- Strawberry Gelatin: Helps set the jam; opt for low-sugar versions for a healthier jam.
How to Make Strawberry Rhubarb Freezer Jam
- In a large saucepan, combine the diced rhubarb, strawberries, and sugar. Stir to mix well and let it sit for about 10 minutes to release some juices.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
- Allow it to boil for 15-20 minutes, until the rhubarb is completely soft and the mixture thickens—look for a thick syrup-like consistency.
- Remove from heat and blend using an immersion blender for a smoother texture, if desired.
- Stir in the strawberry gelatin until fully dissolved and all sugars are well combined.
- Pour the jam into sterilized jars, leaving about 1/2 inch of space at the top. This space allows for expansion during freezing.
- Let the jars cool completely on the counter, then seal with lids.
- Store in the refrigerator for up to 4 weeks or freeze for optimal freshness up to a year.
Pro Tips & Troubleshooting
- Letting the fruit sit with the sugar for 10 minutes allows the natural juices to release, enhancing the overall flavor.
- If the jam doesn’t thicken enough while boiling, consider adding a bit more gelatin and cooking for an additional 5 minutes.
- For a fun twist, substitute some rhubarb with another tart fruit like cranberries or blackberries.
- Scaling this recipe is easy; just maintain the same ratio of fruit to sugar and gelatin, whether doubling or halving.
Storage & Make-Ahead Guide
This Strawberry Rhubarb Freezer Jam can be kept in the fridge for about 4 weeks. If you opt to freeze, ensure your jars are freezer-safe and can hold up to a year of storage without breaking. During one of my tests, I noticed that the jam maintains its delightful flavor and texture even after months in the freezer.
Serving Suggestions
This jam pairs beautifully with freshly baked bread or pancakes. It’s also excellent on a cheese platter. For more delightful ideas, try my Homemade Healthy Baked Stuffed Salmon with Spinach & Feta or Homemade Collard Greens Recipe.
Frequently Asked Questions
- How long does Strawberry Rhubarb Freezer Jam last in the fridge? It can last for about 4 weeks in the refrigerator.
- Can I use frozen fruit? Yes, frozen strawberries or rhubarb work great; just ensure they are thawed before use.
- What can I do if my jam doesn’t set? If your jam is loose, you can reheat it and add more gelatin, then boil for a few more minutes.
- Is it necessary to use gelatin? While it helps with thickening, you can omit it for a looser jam, just be aware it will be spreadable rather than a gel.
- Can I make this jam with other fruits? Absolutely! Consider mixing in blackberries or even peaches for a unique flavor twist.
Final Thoughts
This Strawberry Rhubarb Freezer Jam is a delightful way to savor the summer flavors year-round. Whether enjoyed on toast or as a luscious ice cream topping, I hope you find as much joy in making this jam as I did. Don’t forget to share your results—you might inspire someone else to try their hand at jam-making!
More Recipes You’ll Love
- Homemade Strawberry Cream Cheese Pound Cake – the sweetness of strawberries pairs beautifully with rhubarb.
- Strawberry Shortcake Layer Cake – a delightful dessert that complements fruity flavors.
- Strawberry Pop Tart Slab Pie Recipe – perfect for using up fresh strawberries and rhubarb together.
Strawberry Rhubarb Freezer Jam
Ingredients
- 5 cups rhubarb diced
- 3 cups strawberries diced
- 2.5 cups sugar
- 2 3 ounce boxes strawberry gelatin ie Jello
Instructions
- Add the rhubarb, strawberries and sugar to a large saucepan and stir.
- Place the pan over medium heat and cook, stirring occasionally, until boiling.
- Boil for 15-20 minutes or until the rhubarb is very soft and falling apart.
- Remove from the heat; use an immersion blender to make a more smooth jam if desired.
- Stir in the strawberry gelatin until sugars are dissolved.
- Pour into jars, filling to about 1/2 inch from the top. The jam will expand a bit when it freezes, so you don’t want to fill it to the very top.
- Let the jam cool completely on the counter, then screw on the lids.
- Refrigerate for up to 4 weeks or freeze for up to 1 year.