Strawberry-Rhubarb Freezer Jam | Midwest Living

Strawberry-Rhubarb Freezer Jam

Strawberry-Rhubarb Freezer Jam

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  • Yield: 5 half-pints
  • Prep 25 mins
  • Stand 10 mins plus 24 hours

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This irresistible jam makes a sensational topping for plain yogurt. Add some sweetness and crunch by topping the combo with a drizzle of honey and a sprinkle of granola.


  • 3 cups strawberries
  • 1 cup finely chopped rhubarb
  • 5 cups sugar
  • 1/2 teaspoon finely shredded lemon peel
  • 3/4 cup water
  • 1 1 3/4 - 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

(Strawberry-Rhubarb Freezer Jam)

fiber (g) 0, vit. A (IU) 0, Thiamin (mg) 0, Potassium (mg) 13, sugar (g) 13, sodium (mg) 1, Riboflavin (mg) 0, Niacin (mg) 0, pro. (g) 0, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 0, Folate (µg) 0, chol. (mg) 0, Cobalamin (Vit. B12) (µg) 0, sat. fat (g) 0, calcium (mg) 0, Monounsaturated fat (g) 0, iron (mg) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, vit. C (mg) 4, cal. (kcal) 53, carb. (g) 14

Comments (1)

lbbrennacom wrote:
This didn't work for me. Thinking that rhubarb always needed to be cooked, I assumed that it would be at some point in this process. Now, I've never made freezer jam, and didn't realize how easy it was, but I also didn't read the recipe completely before starting. I don't know if I didn't chop the rhubarb finely enough, or what, but there are little crunchy chunks of rhubarb in my jam. I can't really use it. I'll keep looking for a better way to use that rhubarb plant in my garden.

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