Strawberry Rhubarb Freezer Jam
Yield: 110 servings (1 tablespoon)
With just the right balance of sweet and tart, this Strawberry Rhubarb Freezer Jam is a delight — and you don't need canning equipment to make it!
Ingredients
- 2 cups crushed ripe fresh strawberries (see Notes)
- 4 cups granulated sugar, divided
- 2 cups finely diced (¼" dice) fresh rhubarb (use red rhubarb, if possible)
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons fresh lemon zest
- ¾ cup water
- 1 box (1.75 ounce) “original” Sure-Jell premium fruit pectin (in the yellow box)
Instructions
- First wash 7 to 8 half-pint jars with lids in very hot, soapy water. Set aside.
- In a very large bowl, combine crushed strawberries with 2 cups of the sugar. Set aside for 10 minutes, stirring a few times to incorporate.
- Meanwhile, prepare the rhubarb. In a small saucepan over medium heat, combine finely diced rhubarb, lemon juice, lemon zest, and remaining 2 cups of sugar. Bring to a simmer, then reduce heat to medium-low. Cook until rhubarb has softened – about 5 minutes. Add the rhubarb mixture to the strawberries and stir to combine.
- In a small saucepan over medium-high to high heat, combine water and pectin. This may start out lumpy. Bring to a boil, stirring constantly. Boil for 1 minute, stirring constantly. Then immediately pour it into the strawberry rhubarb mixture. Stir for 3 minutes, to break down the sugar granules.
- Immediately fill jars with the hot jam, leaving 1/2″ headspace at top for expansion during freezing. I like to use a ladle and a canning funnel for easier filling, and use 7 half-pint jars for this recipe. Wipe the jar rims clean, screw on lids, and let jars cool to room temperature.
- Optional step: Once the jam has cooled, if the strawberries and rhubarb have floated upward in the jars, I like to "redistribute" the fruits. This gives an even look to the jam and lets you enjoy some of the chunky fruit bites with every spoonful. I simply use a tablespoon to push the fruits lower in the jars, then replace the lids, and transfer the jars to the freezer. This step is absolutely not a requirement, though.
- Store in the freezer until ready to use. Defrost in the fridge and enjoy. Jam will keep well in the freezer for up to 1 year, in the refrigerator for up to 1 month.
Notes
Strawberries: Use the sweetest, juiciest strawberries for the best flavor and texture. For this freezer jam, it's important to measure exactly two cups of crushed strawberries. If using just-picked strawberries with a soft texture, I usually just give them a few rough chops, throw them into the bowl, then use a rigid pastry blender to crush them. If using store-bought strawberries with a firmer texture, I chop the strawberries into slightly smaller pieces before crushing them. Then I use a rigid pastry cutter or potato masher, or add the strawberries to a food processor bowl and pulse a few times to break up into small chunks. Use whatever method works best for you, just be sure to not fully puree the strawberries - the goal is to have a crushed, broken-up texture.
Nutrition Information:
Serving: 1tablespoon Calories: 31kcal Carbohydrates: 8g Protein: 0.04g Fat: 0.04g Saturated Fat: 0.002g Polyunsaturated Fat: 0.01g Monounsaturated Fat: 0.002g Sodium: 1mg Potassium: 11mg Fiber: 0.1g Sugar: 7g Vitamin A: 3IU Vitamin C: 2mg Calcium: 3mg Iron: 0.03mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.