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Strawberry Rhubarb Freezer Jam



  • 2 lb. rhubarb chopped
  • 2 lb. strawberries hulled
  • 2/3 c. water
  • 3 T. low or no-sugar needed pectin
  • 1/2 c. honey


  • Add strawberries, rhubarb, and water into a medium saucepan and heat over high heat.
  • As the berries and rhubarb start to soften and break down, mash fruit mixture with a potato masher.
  • Once the fruit mixture has reached your desired consistency, gradually stir in pectin.
  • Bring mixture to a rolling boil that cannot be stirred down. Add honey and return to rolling boil, stirring constantly. Boil for one minute, then remove from heat.
  • Ladle jam into jam jars. Allow the jam to cool and set before refrigerating or freezing.