Quick & Easy Freezer Jam (No Canning!)
Strawberry Rhubarb freezer jam is so delicious and is the perfect summer treat! It tastes just like strawberry rhubarb pie filling, and I whipped up a batch in about 15 minutes total! Freezer jam is so easy and delicious to make. I have been lucky to grow up with homemade jam in our freezer, and I can honestly say that I have never purchased jam from the grocery store! Once you make this jam, you will never go back to store-bought. I grew up making jam with my mom every summer, and she grew up making jam with her mom! It was always a fun day and something that I looked forward to every year! Keep reading to learn how to make your own delicious homemade jam, even if you’ve never made jam before. This will be easy!
Ingredients you will need
- Strawberries
- Rhubarb
- Lemon Juice
- Pomona’s Universal Pectin
- Water
- Sugar
Tips for the Best Strawberry Rhubarb Freezer Jam
Choosing the right Pectin
Using Pomona’s Universal Pectin was super easy and KEY for this recipe! It is pectin that is preservative-free and sets up perfectly for freezer jam. This recipe was designed for this type of pectin. You will notice it needs “calcium water,” which is provided in the Pomona’s Universal Pectin package! Unlike other pectin that uses the whole package, you only use 1 TBS in this recipe! So be sure to read the recipe!
Getting the right jam texture
Getting the berries to a nicely pureed consistency is made super simple by adding the berries to a blender! Be sure to wash them well, then just add them to the blender and mix until smooth.
Choosing the right jars & preventing jars from cracking in the freezer
I prefer to use glass jars. It is important to remeber to NOT fill the jam to the top of the jar, and do NOT screw the lid on tight. I set the lid on, I do not even screw it. Otherwise, the jar will crack! Once the jam has been fully frozen, you can tighten the lids. I will do mine after 24 hours in the freezer.
Baking tools I used
Step-by-Step: Making Your Strawberry Rhubarb Freezer Jam
Making Calcium water from the pectin packet
Choosing Pomona’s Universal Pectin is the key to this recipe. It uses natural calcium power to help the pectin set up. To make the calcium water that the recipe calls for, take the smaller packet from Pomona’s Universal Pectin and mix 1 teaspoon of calcium powder with 1/2 cup of water. This will be the calcium water that you use 1 TBS of for this recipe. You can reserve the rest of the calcium powder to make more batches of this jam.
How to Prepare & Combine Your Fruit
Blend the cut-up strawberries, rhubarb, lemon juice, and calcium water in a blender and mix thoroughly. Add the berry puree into a pan on the stove, and bring to a boil for 2 minutes.
The Pectin & Sugar Magic: Cooking the Jam
In a separate bowl, add the sugar and 1 Tbsp of pectin and mix thoroughly, stirring constantly. After the berry mixture has boiled for 2 minutes on the stove, add the sugar mixture and bring to a boil for 5 minutes.
Filling & Freezing Your Jars
Fill your jars up to 1/4 in to the top. Allow the jam to cool down to room temperature. Once they have cooled, you can put them in the freezer!
Video tutorial on how to make strawberry rhubarb freezer jam
Strawberry Rhubarb Freezer Jam Recipe
Strawberry Rhubarb Freezer Jam
Ingredients
- 2 Cups Strawberries
- 2 Cups Rhubarb
- ¼ Cup Lemon Juice
- 2 tsp Calcium Water (see recipes notes on how to make!)
- 1 Tbs Pomona’s Universal Pectin
- 1 ½ Cups Sugar
Instructions
- Prepare your jars – wash and dry them. One batch makes 3 – 8 oz jars of jam.
- Wash and rinse the strawberries and rhubarb and cut themup into chunks
- Make the calcium water – mix 1 teaspoon of calcium powder with 1/2 cup of water. This will be the calcium water that you use 1 TBS of for this recipe. You can reserve the rest of the calcium powder to make more batches of this jam.
- Blend the cut-up strawberries, rhubarb, lemon juice, and calcium water in a blender and mix thoroughly. Add the berry puree into a pan on the stove, and bring to a boil for 2 minutes.
- In a separate bowl, add the sugar and 1 Tbsp of pectin and mix thoroughly, stirring constantly. After the berry mixture has boiled for 2 minutes on the stove, add the sugar mixture and bring to a boil for 5 minutes.
- Remove the jam from the heat. Fill your jars up to 1/4 in to the top. Allow the jam to cool down to room temperature. Once they have cooled, you can put them in the freezer!
Notes
If you like this jam recipe, you might also like raspberry freezer jam!
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