Strawberry Rhubarb Freezer Jam

This Strawberry Rhubarb Freezer Jam Recipe is another easy and beginner friendly one. I love to cook all kinds of things but I don’t love being in the kitchen all day. So, if I can make something homemade but also have time to go do other things I want to do that day, I am a happy camper. Also, who doesn’t love a good family recipe. This one is my Grandma Bev’s!

I can still remember eating and making this jam with my Grandma Bev. We would spend a whole month some summers with my grandparents in Michigan. They lived in a very small town with one traffic light. We were always outside doing something fun and learning to cook in the kitchen. She would actually grow her own Rhubarb there which just made the experience even better. Cutting it from the garden and putting it right into the jam was nothing I had ever done before in my life. At this time in my life we lived in the heart of Miami, Fl. City people through and through. I didn’t know a thing about homesteading or that it was even a thing. This jam is amazing on some warm fresh buttered toast. It’s equally amazing to spoon over top of your vanilla ice cream. It’s the perfect balance of sweet and tartness to the vanilla ice cream.

How to Make Strawberry Rhubarb Freezer Jam

Ok, let’s make some jam! First you want to wash your rhubarb before you cut it. Cut the rhubarb stalks into about half inch slices. I feel like Rhubarb is one of those things you rarely see and most people don’t even know it exists. It basically looks like red celery and it is bitter/sour to eat as is, just a heads up in case you try it. Wouldn’t recommend it though.

Once that is cut go ahead and put all the rhubarb in your medium sized pot. Next, add the sugar to the rhubarb in the pot and stir well. You will want to let this sit for about 5 minutes so the juices from the rhubarb start to mix with the sugar.

Turn on your burner on medium/medium high heat and bring the rhubarb sugar mixture to a boil. You will boil for 12 minutes. The juices from the rhubarb and sugar mixture will become more and more liquid over the 12 minutes.

You will start to notice the rhubarb will soften and cook down into mushy fibers.

The last step, turn off the heat after the 12 minutes is done. Pour in your Strawberry Jello Pack and mix until fully combined. We like to use Aldi brand Jello packs because they are free of artificial sweeteners and high fructose corn syrup.

Let cool for 20 minutes and then put into your storage container of choice. If going into the fridge, you can put in glass mason jars. To freeze the jam you will want to use a freezer safe jar. We have these plastic ball mason jar freezer containers ( I cannot find a link for these exact ones). It looks like they made a newer version of their plastic freezer mason jars. Make sure not to fill your jam all the way to the top of your jars. While it is freezing it will expand and potentially break the container and spill in the freezer making a huge mess.

This Strawberry Rhubarb Freezer Jam would go perfect with our Easy Beginner 4 Ingredient Homemade Bread and How to Make Butter at Home Recipes. We make these recipes in our home always because they are so easy. We also try and have them made when family and friends are visiting from out of town!

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