Strawberry Rhubarb Freezer Jam ~ 2 Low Sugar Recipes

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Strawberry Rhubarb Freezer Jam

Strawberry Rhubarb Freezer Jam With Less Sugar

Strawberry Rhubarb Freezer jam is a great way to preserve the harvest when it’s hot and you’re too busy to can. Strawberries and rhubarb are one of my favorites jam combos but most recipes call for sooooo much sugar. I wanted a reduced sugar recipe and had trouble finding one. So, of course, I decided to experiment.

So far we’ve polished off 4 batches of experimental strawberry rhubarb freezer jams. They all tasted good, but they either didn’t jell up nicely or didn’t have as much flavor as I wanted. Never fear, batches #5 and #6 are keepers! Keep reading for the recipes and a few notes.

Try Fresh Strawberry Pie for another easy no-cook recipe! Or can your own Low Sugar Strawberry Jam for the winter.

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Strawberry Rhubarb Freezer Jam 2

‘Strawberry’ Rhubarb Freezer Jam

So what do you do if you want strawberry rhubarb freezer jam, but you don’t have strawberries? I found myself in that exact situation, so I used strawberry flavored gelatin. To be honest, I’m not a huge fan of artificial color and flavor, but I’m certainly not a purist. And the gelatin helps create a nice thick freezer jam. Here’s the recipe for batch #5…

  • 5 cups cooked, unsweetened rhubarb sauce
  • 3 small (3oz) boxes strawberry flavored gelatin
  • 2 1/2 cups sugar
  • 6 Tbs no sugar needed freezer pectin

Wash and chop rhubarb, cook in a saucepan with enough water to cover the bottom of the pan. Measure 5 cups of prepared sauce into a bowl while it is still hot (be careful!).

Add strawberry gelatin and stir until completely dissolved.

In a separate bowl, combine sugar and pectin. Slowly add to rhubarb sauce while stirring. Stir for 3 minutes.

Spoon into freezer containers and chill. Refrigerate for up to 3 weeks or freeze for up to 1 year.

strawberry rhubarb freezer jam

Strawberry Rhubarb Freezer Jam – No Artificial Ingredients

Maybe you want to make some yummy jam without the artificial ingredients in the flavored gelatin. I understand completely! Although everyone in our family liked the recipe above, I did hear a comment that it tasted kind of like strawberry flavored kool-aid.

So I set out on a mission to make a nice, thick, all natural version using real strawberries. The resulting jam is super delicious and easy to make. This version is hands down the favorite with the taste testers in our family! Here is the recipe for batch #6…

  • 2 1/2 cups cooked, unsweetened rhubarb sauce
  • 2 1/2 cups crushed strawberries
  • 3 packets Knox unflavored gelatin
  • 3 cups sugar
  • 6 Tbs no sugar needed freezer pectin

Wash and chop rhubarb, cook in a saucepan with enough water to cover the bottom of the pan. Measure 2 1/2 cups of prepared sauce into a bowl while it is still hot (be careful!).

Sprinkle small amounts of unflavored gelatin on the sauce and stir in, then add more and stir until all of the gelatin has been dissolved into the rhubarb sauce.

Add crushed strawberries and combine.

In a separate bowl, combine sugar and pectin. Add to fruit mixture and stir for 3 minutes.

Spoon jam into freezer containers and chill. Store in refrigerator for up to 3 weeks or in freezer for up to 1 year.

You may be interested in purchasing bulk natural foods from Azure Standard Buyin Club. This unflavored gelatin is available through their online catalog.

2 recipes for strawberry rhubarb freezer jam
Comparing the 2 different recipes for Strawberry Rhubarb Freezer Jam. The all natural version is on the left.

Both Recipes Are Super Easy & Delicious

I really like both recipes, for somewhat different reasons. The all natural recipe is my favorite for flavor, but the recipe made with strawberry flavored gelatin is great for those times when we don’t have strawberries to make jam.

Some Notes:

Of course, plenty of people make ‘strawberry’ rhubarb jam with strawberry flavored gelatin…that’s not a new idea. I’ll be honest, I’ve never tried anyone else’s recipe, so I can’t compare them to mine. I thought that using 3 packages of gelatin seemed like a bit of overkill, but I also tried it with just one, and with two. The batch with one box of gelatin didn’t jell up very well and the batch with 2 boxes jelled ok but didn’t have as much flavor as I wanted. Three packages made a nice thick jam with great flavor…even if it reminded someone of kool-aid.

Do you make freezer jam? Have you ever tried using gelatin to thicken it?

Grow Your Own Organic Strawberries for the best flavored jam!

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Strawberry Rhubarb Freezer Jam - 2 Low Sugar Recipes ...www.TheSelfSufficientHomeAcre.com

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Lisa Lombardo

Freelance Writer at Tohoca, LLC
Lisa writes in-depth articles about gardening and homesteading topics. She grew up on a farm and has continued learning about horticulture, animal husbandry, and home food preservation ever since. She has earned an Associate of Applied Science in Horticulture and a Bachelor of Fine Arts. She is a self proclaimed gardening freak and crazy chicken lady.

In addition to writing for her own websites, Lisa has contributed articles to The Prepper Project and Homestead.org.

The author lives outside of Chicago with her husband, son, 2 dogs, 1 cat, and a variety of poultry.
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About Lisa Lombardo

Lisa writes in-depth articles about gardening and homesteading topics. She grew up on a farm and has continued learning about horticulture, animal husbandry, and home food preservation ever since. She has earned an Associate of Applied Science in Horticulture and a Bachelor of Fine Arts. She is a self proclaimed gardening freak and crazy chicken lady. In addition to writing for her own websites, Lisa has contributed articles to The Prepper Project and Homestead.org. The author lives outside of Chicago with her husband, son, 2 dogs, 1 cat, and a variety of poultry.

4 comments on “Strawberry Rhubarb Freezer Jam ~ 2 Low Sugar Recipes

  1. Dawn

    Ooooh, this looks sooo good! I just picked my first round of rhubarb the other day, so I might have to try this. Wish I had fresh strawberries, but alas, they’re not ready yet.

    PS- Saw you on the Farm Fresh Tuesday blog hop. 🙂

    Reply
    1. Lisa Lombardo Post author

      Hi Dawn,
      Thanks for coming to visit from the hop! It sure is tough to wait for those fresh strawberries! I found some organic ones on sale at the store so I think I’m making some of this jam today. 🙂

      Reply
    1. Lisa Lynn Post author

      Hi Margy,
      I made some canned jam also. But I was running low on time. Freezer jam to the rescue…lol!

      Reply

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