Strawberry Rhubarb Freezer Jam Recipe

This is the most amazing freezer jam.  I adapted it from the strawberry jam recipe in the package of Sure Jell Low-Sugar Fruit Pectin.

Strawberry Rhubarb Freezer Jam Recipe

First wash and cut up the rhubarb stalks and place in a large sauce pan.

Add enough water to make sure that it doesn’t burn on the bottom of the pan.  Cook rhubarb until soft and set aside.

Wash your strawberries.

Remove the stems with a strawberry stem remover. I run water over them again just to make sure they’re good and clean.

Mash strawberries.  I put them in a 11×15 pan and use a potato masher.

I added more strawberries and mash again until they’re all ready.

Measure out exactly 4 cups of strawberries and rhubarb.  Experiment a bit with the portions.  I used 1.5 cups rhubarb and 2.5 cups strawberries (use a liquid measuring cup).  Set aside.

Measure out exactly 3 cups of sugar into a large saucepan.  (This is organic sugar so that’s why it’s darker)

Add a box of Sure Jell Low-Sugar Fruit Pectin and mix together well.

Stir in one cup of water.

Bring mixture to a boil on medium-high heat.  Make sure to stir constantly.
Boil and stir for 1 minute and then remove from heat.

Stir strawberries quickly into hot pectin-sugar mixture.  Stir for 1 minute or until thoroughly mixed.

Pour into prepared containers.  Make sure to leave 1/2 inch space at the top for expansion during freezing.

Cover and let stand at room temperature for 24 hours until set.

You’ll be able to refrigerate up to 3 weeks or store in the freezer for up to one year.

If you’ve never made homemade jam before this is a great method to start with.  You don’t need a canner and it’s really very simple.   The biggest thing is to follow the directions in the box exactly.  Once you’ve had homemade, you’ll never go back.  Enjoy!

Check out how to freeze strawberries.