Strawberry-Rhubarb Freezer Jam


Normally reserved for pie, strawberry and rhubarb team up in this summery jam.

Strawberry-Rhubarb Freezer Jam
Photo: Scott Little
Prep Time:
25 mins
Stand Time:
10 mins
Total Time:
35 mins
5 half-pints


  • 3 cup strawberries

  • 1 cup finely chopped rhubarb

  • 5 cup sugar

  • ½ teaspoon finely shredded lemon peel

  • ¾ cup water

  • 1 1.75 ounce package regular powdered fruit pectin


  1. In a large bowl, crush berries using a potato masher. Measure 1 1/2 cups crushed berries. Stir rhubarb into the 1 1/2 cups crushed berries. Add sugar and lemon peel; stir to combine. Allow to stand at room temperature for 10 minutes, stirring occasionally.

  2. In a small saucepan, combine the water and pectin. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Add pectin mixture to fruit mixture, stirring for about 3 minutes or until sugar dissolves and mixture is no longer grainy.

  3. Ladle hot jam into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature for about 24 hours or until set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.

Nutrition Facts (per serving)

53 Calories
14g Carbs
Nutrition Facts
Calories 53
% Daily Value *
Sodium 1mg 0%
Total Carbohydrate 14g 5%
Total Sugars 13g
Vitamin C 3.5mg 18%
Potassium 13mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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