Low Sugar Strawberry Rhubarb Freezer Jam

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Perfectly sweet and delicious Low Sugar Strawberry Rhubarb Freezer Jam made with 5 simple ingredients and less sugar than most homemade jam recipes.

Prep Time15

Cook Time1

Course: Breakfast, Snack

Cuisine: American

Servings:

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

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.

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.