Easy Strawberry Rhubarb Freezer Jam

Just 3 ingredients! This strawberry rhubarb freezer jam is SUPER simple, and easily adapted to whatever quantity of strawberries or rhubarb you have on hand.

I discovered this recipe in the summer of 2018, and let me say it has been a hit at our house.  I personally have never been a fan of rhubarb.  Growing up, I think the only time I ever ate it was in rhubarb crisp, and I wasn’t a fan.  I distinctly remember my mom letting us taste it raw in the garden, and that may have turned me negative toward its sour taste indefinitely. As an adult, I made a strawberry rhubarb crisp and that was much better…edible at least, but I’ve never LOVED anything with rhubarb in it….until now.

We make this jam every year, and it is my son’s favorite. Since PB&J is one of his favorite foods, i’d say it’s been something I don’t want to miss the opportunity to make each year when the rhubarb is ready.

Two Methods

Below I have included two methods to make this strawberry rhubarb jam.

The first is a standard method, with pre-measured ingredients and a more traditional recipe format.

The second is a bulk batch method that allows for those who are more mathematically inclined to use a ratio of ingredients rather than specific measurements. This ratio recipe allows you to make whatever size “batch” your stockpot allows, or a “batch” based on whichever ingredient you have the least of. 

If you want to follow a recipe step by step for a small batch, choose the standard method. If you want to make jam based on what produce you have harvested, or a certain amount of finished jam, follow the ratio method. Ive included the equation to help you calculate how much of each ingredient you’ll need.

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STANDARD METHOD

Ingredients:

• 4 cups rhubarb, chopped
• 2 cups strawberries, chopped
• 3 cups sugar (split into two 1 1/2 cup portions)

Each basic batch makes approximately 3 pints of jam..

Prepare The Strawberries and Rhubarb

To prepare the fruit wash thoroughly and dice to desired size.  If you prefer a chunkier jam then you can do larger pieces.  I found I have to dice my strawberries smaller than my rhubarb because the rhubarb “cooks down” better.

Allow the Fruit to “Juice”

After your fruit is washed and chapped, measure the FRUIT ONLY into a large stockpot or kettle in the recipe ratio.  Then add HALF of the sugar ratio, stir to mix, and allow to sit for a few minutes so the rhubarb and berries can begin to juice.

Cook the Jam

Next, place your pot or kettle on the stove, and bring to a rolling boil (a  boil that doesn’t stop when you stir). I used medium-high heat on my stove, just be sure the sugar doesn’t scorch or burn.

One the mixture reaches a rolling boil, allow to boil for 5 minutes, stirring frequently or even constantly.  Then add the second 1 1/2 cups of sugar.

Return to a rolling boil.  Boil an additional 5 minutes, stirring frequently-constantly.

Transfer for Storage

Ladle into jars or freezer containers. 

Freeze* or refrigerate.

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Let’s Review!

Easy Strawberry-Rhubarb Freezer Jam

(Standard Method)

1. Wash and chop fruit
2. Measure 4 cups of rhubarb and 2 cups of strawberries into a large kettle with 1 1/2 cups of sugar.  Stir and allow to juice slightly.
3. Heat over medium-high until a rapid boil is achieved.
4. Boil 5 minutes. Stirring frequently-constantly.
5. Add additional 1 1/2 cups of sugar.
6. Return to rapid boil. 
7. Boil 5 minutes.  String frequently-constantly.
8. Ladle into jars.
9. Freeze*, refrigerate*, or eat!

*Use check with a state university extension office or a home preservation handbook for recommendations and guidelines on food shelf life and storage safety.

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BULK BATCH METHOD

Ratio: 4 parts rhubarb, 2 parts strawberries, 3 parts sugar (split)

For larger batches the equation is:  4x rhubarb + 2x strawberries + 3x sugar = 3x pints of jam

So, if you wanted to make a ‘double’ batch multiply each number by 2 so 4:2:3 becomes 8:4:6 for approximately 6 pints, or if you want to quadruple your batch you’d multiply by four to turn 4:2:3 into 16:8:12 for approximately 12 pints.  

For example: I had plenty of rhubarb and sugar, so I diced up my strawberries first, and then added the rest of the ingredients based on how many strawberries I had.

With 2 quarts of strawberries I was able to make a “double batch” of jam, with some fresh berries leftover to eat. 

Prepare the Strawberries and Rhubarb

To prepare the fruit wash thoroughly and dice to desired size.  If you prefer a chunkier jam then you can do larger pieces.  I found I had to dice my strawberries smaller than my rhubarb because the rhubarb “cooked down” better.

After your fruit is washed and chapped, measure the FRUIT ONLY into a large stockpot or kettle in the recipe ratio.  Then add HALF of the sugar ratio, stir to mix, and allow to sit for a few minutes so the rhubarb and berries can begin to juice.

Cook the Freezer Jam

Next, place your pot or kettle on the stove, and bring to a rolling boil (a  boil that doesn’t stop when you stir). I used medium-high heat on my stove, just be sure the sugar doesn’t scorch or burn.

One the mixture reaches a rolling boil, allow to boil for 5 minutes, stirring frequently or constantly.  Then add the second HALF ratio of sugar.

Return to a rolling boil.  Boil an additional 5 minutes, stirring frequently-constantly.

Prepare for Storage

Finally, ladle into jars or freezer containers. 

Freeze*.

Or refrigerate.

Ways to Use the Strawberry Rhubarb Freezer Jam

Eat on fresh baked bread with butter…

Pour over ice cream…

Or lick off a spoon…once it’s cooled of course!  You might be anxious to jump in, but don’t burn your tongue.  I know that one from experience.

Let’s Review!

Easy Strawberry-Rhubarb Freezer Jam

(Batch Method)

1. Wash and chop fruit
2. Use a 4:2:3 ratio to measure fruit into a large kettle with a half ratio of the sugar.  Stir and allow to juice slightly.
3. Heat over medium-high until a rapid boil is achieved.
4. Boil 5 minutes. Stirring frequently-constantly.
5. Add additional half of sugar.
6. Return to rapid boil. 
7. Boil 5 minutes.  String frequently-constantly.
8. Ladle into jars.
9. Freeze*, refrigerate*, or eat!

*Use check with a state university extension office or a home preservation handbook for recommendations and guidelines on food shelf life and storage safety.

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