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Strawberry Rhubarb Freezer Jam

Strawberry Rhubarb Freezer Jam

Strawberry Rhubarb Freezer Jam delivers a bold, sharp acidity balanced by the deep sweetness of berries. This no-cook method preserves the vibrant profile of the fruit, providing a bright texture that outclasses any commercial alternative.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: Approximately 3 cups servings
Course: Dessert
Cuisine: American
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 450g Fresh Strawberries, hulled and finely crushed
  • 250g Fresh Rhubarb, finely diced or processed
  • 800g Granulated Sugar, pure cane sugar works best
  • 45g Instant Pectin, specifically for freezer jam
  • 15ml Lemon Juice, freshly squeezed
  • 5ml Vanilla Bean Paste, optional

Method
 

  1. Wash your strawberries and rhubarb thoroughly. Hull the strawberries and trim the ends of the rhubarb. Finely dice the rhubarb into 2mm pieces or pulse it in a food processor until it reaches a uniform small consistency.
  2. Place the strawberries in a large bowl and crush them using a potato masher or immersion blender. Combine the crushed strawberries with the prepared rhubarb.
  3. In a separate dry bowl, whisk the granulated sugar and the instant pectin. Gradually add the sugar-pectin mixture to the fruit and stir constantly for three full minutes.
  4. Add the lemon juice and vanilla bean paste during the final minute of stirring.
  5. Ladle the jam into clean containers, leaving at least 1.5cm of headspace at the top of each jar.
  6. Secure the lids tightly and leave the jars on the counter at room temperature for 24 hours. After 24 hours, check the consistency and then move the jars to the freezer or refrigerator.

Notes

Use a high-quality digital kitchen scale for precise measurements. A food processor or immersion blender is essential for achieving the correct texture. Store in the refrigerator for up to three weeks or freeze for long-term storage.