Strawberry Rhubarb Freezer Jam

If you're in a rush and don't have time to make strawberry & rhubarb jam, rhubarb jam, or strawberry honey jam preserved with a traditional canning method, making good use of the freezer is the way to go.

This recipe for easy strawberry rhubarb freezer jam is made in minutes on the stove, then ladled into (clean!) glass jars and stored in the freezer, no water bath needed. And, the jam will last for up to a year! Avail yourself of spring and summer produce and handily preserve it without any fuss so that you can enjoy it all year long.

The Ease of Freezer Jam is Unparalleled!

While I do love a good canning project (see the blackberry jam I made for the 100 guests at my wedding!), sometimes it's just not in the cards. At the same time, I want a homemade jam that will last longer than a few weeks! Freezer jam nicely straddles the line between complicated and enduring, and it's become a go-to method when I'm pressed for time. Just cook, add to jars, and pop in the freezer!

This gorgeous strawberry rhubarb jam pairs two of my favorite summery produce offerings, and it needs just a few ingredients to make. I love it on slices of toasted easy dutch oven bread or no knead whole wheat bread, on gluten free lemon scones or oat flour scones with butter, or on cakes, like an oat flour cake, or on top of oat flour waffles.

Ingredients Needed

Here's what you'll need to make this homemade jam recipe. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and detailed instructions.

• Rhubarb - Choose fresh, firm rhubarb. Note that rhubarb can still be ripe when it's green.
• Strawberries - The same goes for the strawberries - make sure that they are fresh! You can use frozen strawberries, too, with no need to defrost them first.
• Sugar - Feel free to adjust the amount of sugar if you wish, adding more or less to taste depending on the natural sweetness of the strawberries.
• Lemon juice - This jam recipe doesn't call for pectin, so lemon juice is essential to help the jam set. Freshly squeezed lemon juice is best, but bottled will work. Use 2 tablespoons of bottled juice if needed.
• Water - A bit of water helps the jam to start cooking.

Jam-Making Tips

• Add more sugar. Rhubarb is finicky, and I love it for its slightly sour, curmudgeonly vibe. However, it may be too tart for some. You can add more sugar to taste if you find it's still too mouth-puckery after cooking.
• Use ripe strawberries. This will help the jam to turn out nice and sweet without a ton of added sugar. If the strawberries are not super ripe, you may need to add more sugar.
• Try frozen fruit. If you're like me and really love rhubarb, you may keep a stash in the freezer so you can still use it when rhubarb season is over (same goes for strawberries). You can make this jam using frozen rhubarb and strawberries if needed. Tip: Chop up the rhubarb before freezing it so it's easy to work with later. There's no need to defrost either the rhubarb or the strawberries before you start making the jam.
• The plate test. Place a plate in the freezer to chill while the jam cooks. When the jam coats the back of a wooden spoon, drizzle a spoonful of jam on the cold plate. If the jam "wrinkles" and doesn't run, it's set and ready to take off the heat. If it's still runny, keep cooking it and try again in a few minutes.

How to Freeze Jam

You can freeze jam in jars - don't worry, they won't break in the freezer as long as you leave enough "head space" at the top. The ideal is about ½ inch between the jam and the lid. Make sure to use freezer-safe jars for your jam, and label them with the date. You can freeze jam for up to 1 year, then thaw it in the fridge before using it.

Proper Storage

• Fridge - If you wish, store jam in the fridge for up to 2 weeks in sealable glass jars, sealable bags, or sealable containers.
• Freezer - Ladle the hot jam into jars, leaving ½ inch of space at the top, add the lid and tighten. Cool the jam to room temperature, then place it in the freezer for up to 1 year.