Strawberry Rhubarb Freezer Jam

A Very Easy No-Cook Rhubarb Jam Recipe
Using Less Sugar

This Strawberry Rhubarb Freezer Jam Recipe is my favourite rhubarb jam recipe, and, it uses much LESS SUGAR than most recipes!

It not only tastes scrumptious, but it's so very quick and easy too!

You can use FRESH or rhubarb from your FREEZER for this jam recipe!

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I always use the "Garden Fare No Cook Freezer Jam gelling powder" made by "Club House".

If you do not have access to this gelling powder, there is probably another brand available to you which you could substitute.

The consistency of this jam makes it most suitable for a topping for toast, bagels, waffles, pancakes, muffins, scones, ice cream, cheesecake, and more!

Easy to Make Strawberry Rhubarb Freezer Jam with Less Sugar


3 cups fresh or frozen, chopped rhubarb into 1/2" - 1"" pieces
1/4 cup water
2 cups chopped strawberries, (do not purée)
1 1/2 cups granulated sugar
1 pkge. (45 gram size) No Cook Freezer Jam gelling powder
(Example: "Garden Fare", made by "Club House")


In a large non-reactive pan, combine the rhubarb and the water.

Over high heat, bring the rhubarb to a boil, and then reduce heat and simmer, uncovered until the rhubarb is tender, about 5 - 7 minutes).

Chill the rhubarb.

In a large bowl, combine the chilled rhubarb and the chopped strawberries.

Gently stir in the sugar and allow the mixture to stand for 15 minutes.

Slowly, sprinkle the gelling powder over the mixture,
a little at a time, while continuing to stir for 3 minutes.

Allow the mixture to stand for 5 minutes.

Gently stir again for 1 full minute.

Pour the jam into clean, freezer-safe containers or jars, leaving a 1" headspace.

Seal tightly.

Jam is ready to eat ... store it in the refrigerator for up to 6 weeks, or in the freezer for up to one year!


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