Select Page

Strawberry-Rhubarb Freezer Jam

straw_rhu_jamI found a lot of recipes for this jam made from strawberries and rhubarb, but they all used raw rhubarb, which didn’t sound too good, so this recipe is adapted from them. I mash the berries with a potato masher because I like the texture that results. If you use a food processor, don’t purée because jam should be a little chunky. There is no way to get around the amount of sugar in this recipe: reduce it and the jam won’t set. If you want sugarless or less-sugar jam, you’ll need to find a different recipe.

Conventional wisdom says to not double jam recipes, but I don’t know how much of that is still true and how much is old wives’ tales handed down without question. I’m not willing to risk the time and materials to find out, however, so I make several single batches at the same time (I just finished seven separate batches: I’m not doing this more than once a year and the jars tend to disappear out of the freezer whenever kids come home). I prepare all the fruit for however many batches I’m making at one time, then put single-batch amounts in separate bowls.

Makes about 6 cups jam.

Stawberry-Rhubarb Freezer Jam
Jam with the taste of fresh strawberries and rhubarb.
  • 1-1/2 cup crushed strawberries (1 quart whole berries = about 2-1/2 crushed berries)
  • 2/3 cups rhubarb (see directions; a little more than 1 cup raw chopped)
  • 5 cups sugar
  • 1 pouch liquid pectin
  • 1/4 cup bottled lemon juice
  1. Wash and chop rhubarb into 1/2" slices.
  2. Cook chopped rhubarb in a little water (1/2" – 1", depending on how much you're cooking at one time) until softened, about 7 minutes, stirring frequently.
  3. Mash cooked rhubarb.
  4. Let rhubarb cool, so strawberries won't cook when you combine them.
  5. Wash, stem, and crush strawberries.
  6. Combine strawberries, cooled rhubarb, and sugar in a bowl. Yes, that's a lot of sugar.
  7. Mix well and let stand for about 10 minutes.
  8. Stir in pectin and lemon juice.
  9. Stir for 3 minutes, scraping sides and bottom of bowl frequently (you're trying to get as much sugar dissolved as possible).
  10. Pour into containers, to about 1/2" from top (or from bottom of the lid you'll be using – sometimes there's a difference).
  11. Wipe off containers and apply lids.
  12. Let sit until set.
  13. Refrigerate whatever you're going to eat in the next several weeks and freeze the rest.


Submit a Comment

Your email address will not be published. Required fields are marked *