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This Low Sugar Strawberry Rhubarb Freezer Jam recipe is perfectly sweet, fruity and incredibly simple to make (no canning required!). You’ll be revisiting this recipe every year to enjoy summer flavor for months beyond summer.
Why You’ll Love This
Once you make your own jam, you’ll never go back to store-bought. Freezer jam is so great because it’s easy and preserves the natural fruit flavor a little better than cooked jams. You’ll love my Low Sugar Strawberry Freezer Jam for a fully strawberry version. Here’s why I love this one!
- Easy! Freezer jams don’t need to be canned because they’re stored in the freezer. No complicated jam-making process. You can have jam ready to set in 15 minutes with this recipe.
- Lower sugar. This jam way less sugar but is still just as good as the higher sugar versions. It truly has the perfect amount of sweetness.
- Fresh summer flavors. Sweet strawberry and tart rhubarb is like a flavor match made in heaven. This is the perfect way to preserve those seasonal fruits at peak ripeness.
- Freezer-friendly. Trust me, there’s nothing better than having a delicious batch of jam waiting for you during the dreary winter months! You can store freezer jam for up to a year in your freezer.
Add a dollop of homemade strawberry rhubarb jam onto my Peach Ninja Creami Ice Cream or regular Vanilla Ninja Creami Ice cream for a truly decadent treat. Or spread on toast with cream cheese or peanut butter for absolute perfection.
For a higher fiber jam, you’ll love my Raspberry Chia Jam and Blackberry Chia Jam too!
Ingredients
You only need five simple ingredients to put together this strawberry rhubarb jam recipe! Make sure to scroll down to the recipe card for full instructions and ingredients.
- Fresh strawberries: Choose ripe, fresh berries. The sweeter, the better! I love grabbing local strawberries at the farmers market for this one.
- Fresh rhubarb: Choose rhubarb that’s fresh and firm.
- Low Sugar or No Sugar Fruit Pectin: I recommend the Sure Jell Less Sugar box of pectin (the pink box!). It’s available in most grocery stores, but you can use any pectin meant for low sugar recipes.
- Sugar: While most homemade jam recipe call for 4+ cups of sugar, we only use 1 in this recipe and this amount of sugar works perfectly!
- Water
Variation ideas
- Mixed berry rhubarb jam. Swap out 1 cup of strawberries for raspberries, blackberries or blueberries.
- Strawberry rhubarb apple. Replace 1 cup of strawberries with diced apples and cook them with the rhubarb.
- Add some citrus. Add a teaspoon or two of fresh lemon juice or even some orange or lemon zest.
How to Make Strawberry Rhubarb Freezer Jam
- Crush strawberries. Prep strawberries by pulsing in a food processor until blended but still chunky. You can also use a potato masher but I prefer this method.
- Cook rhubarb. Add diced rhubarb and ½ cup water to a medium saucepan over medium-high heat. Cover and cook for 5 minutes. Remove cover and continue cooking, stirring frequently for 3-5 minutes until water reduces. Set rhubarb aside and wipe out pan.
- Combine sugar and pectin. With the heat off, add sugar and pectin to the saucepan and whisk together until combined.
- Boil with water. Combine ¾ cup water with sugar and pectin. Heat on medium-high until it reaches a full rolling boil, stirring regularly. Allow to boil for 1 minute, stirring continuously. Remove from heat.
- Add fruit. Add crushed strawberries and rhubarb to the pan and stir until thoroughly combined with the sugar mixture.
- Transfer to jars. Transfer jam to 8 oz. containers with lids (or smaller). Cool hot jam to room temperature and then place in the fridge to continue setting for 24 hours. Enjoy within 2-3 weeks in the fridge or store in the freezer for up to 1 year.
My Pro Tip
Recipe Tips
- Use low sugar pectin. This pectin is formulated for lower sugar jams. Using a regular pectin won’t set properly. I use the Sure Jell Less Sugar (the pink box).
- Choose sweet, ripe fruit. This sounds obvious, but make sure to use ripe, sweet strawberries for the best natural sweetness and flavor in your jam. This recipe is especially great for strawberry season.
- Don’t skip the sugar. Even though there’s a cup of sugar, remember, it’s being divided amongst 6 half pint jars! The jam needs some sugar to set properly and balance out the tartness of the fruit.
- Leave room for freezing. Make sure to leave about 1/2 inch of room at the top of each jar for freezing expansion.
More Low Sugar Jam Recipes
If you’ve made and loved this Low Sugar Strawberry Rhubarb Freezer Jam or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Low Sugar Strawberry Rhubarb Freezer Jam
Perfectly sweet and delicious Low Sugar Strawberry Rhubarb Freezer Jam made with 5 simple ingredients and less sugar than most homemade jam recipes.
Ingredients
- 2 cups fresh rhubarb, diced
- 6 cups strawberries, (3 cups crushed)
- 1 cup white sugar
- 1/2 + 3/4 cup water, divided
- 1.75 oz. low sugar pectin (I use Sure Jell- the pink box), or ~6 tbsp of any low sugar pectin
Instructions
- Prep strawberries by pulsing in a food processor until blended but still chunky.
- Add rhubarb and ½ cup water to a medium-sized saucepan over medium-high heat. Cover and cook for 5 minutes.
- Remove cover and continue cooking, stirring frequently for 3-5 minutes until water reduces. Remove from pan and set aside in a bowl. Cooked rhubarb should measure ~1 cup. Wipe out the pan.
- With the heat off, add sugar and pectin to the saucepan and whisk together until combined.
- Combine ¾ cup water with sugar and pectin. Heat on medium-high until it reaches a full boil, stirring regularly. Allow to boil for 1 minute, stirring continuously. Remove from heat.
- Add crushed strawberries and rhubarb to the pan and stir until thoroughly combined with the sugar mixture.
- Transfer jam to 8 oz. containers with lids (or smaller). I recommend using 8 oz. mason jars with lids.
- Cool to room temperature and then place in the fridge to continue setting for 24 hours. Enjoy within 2-3 weeks in the fridge or store in the freezer for up to 1 year.
Notes
Make sure you’re using fruit pectin made for low sugar recipes. I recommend Sure Jell Less Sugar or No Sugar Fruit Pectin (the pink box).
Important Note: This is a freezer jam and cannot be stored at room temperature.
Nutrition
Serving: 2tbsp | Calories: 26kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 42mg | Fiber: 1g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 11mg | Calcium: 7mg | Iron: 0.1mg
Nutrition information is automatically calculated and should only be used as an estimate.
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