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Easy 3-Ingredient Strawberry Rhubarb Freezer Jam

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A quick and simple freezer jam recipe using fresh strawberries, rhubarb, and pectin. Perfect for beginners, this jam offers a sweet-tart flavor with chunks of real fruit and requires no cooking.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and chopped
  • 2 cups fresh rhubarb, chopped
  • 1 package (1.75 oz or 49 g) low or no-sugar fruit pectin
  • Optional: 3/4 cup (150 g) sugar or sugar substitute to taste

Instructions

  1. Wash, hull, and chop about 4 cups of fresh strawberries and 2 cups of rhubarb into small, even pieces.
  2. In a large mixing bowl, combine the chopped fruit with the package of low or no-sugar pectin. Stir gently but thoroughly to coat the fruit evenly.
  3. If using sugar, sprinkle about 3/4 cup (150 g) over the fruit-pectin mixture and fold it in gently.
  4. Allow the mixture to sit at room temperature for 10 minutes to macerate and activate the pectin.
  5. Spoon the jam into clean, freezer-safe containers or jars, leaving about 1/2 inch of headspace for expansion. Seal tightly.
  6. Place the containers in the freezer and let the jam set fully for about 24 hours.
  7. When ready to use, thaw the jam in the refrigerator overnight or at room temperature for a few hours. Stir gently if too runny.

Notes

Use fresh, firm fruit for best texture. Stir gently to avoid mushy jam. Chill jam in the fridge before freezing for better set. Label containers with date. Store jam in freezer up to 6 months. Thawed jam keeps refrigerated for up to 3 weeks. If jam is too runny after thawing, stir gently to redistribute pectin and fruit.

Nutrition

Keywords: strawberry jam, rhubarb jam, freezer jam, easy jam recipe, beginner jam, no-cook jam, low sugar jam, gluten-free jam, vegan jam

Find it online: https://coracooks.com/easy-3-ingredient-strawberry-rhubarb-freezer-jam-recipe-for-beginners/