This Pioneer Woman Strawberry Rhubarb Freezer Jam is a fast, no-fuss way to capture summer in a jar. Made with just fresh strawberries, rhubarb, sugar, and lemon juice, it’s tangy-sweet, incredibly vibrant, and cooks up in under 15 minutes. There’s no complicated canning—just simmer, cool, and freeze. It’s the perfect homemade treat to spoon over toast, swirl into yogurt, or add a burst of flavor to your favorite baked goods.
Why You’ll Love This Strawberry Rhubarb Freezer Jam Recipe
- No canning required: Just cook and freeze—ideal for beginners or busy cooks.
- Sweet and tart flavor combo: Fresh strawberries meet tangy rhubarb for a jam that screams summer.
- Quick to make: Ready in about 15 minutes, start to finish.
- Endlessly versatile: Delicious on toast, pancakes, ice cream, or even stirred into oatmeal.
Strawberry Rhubarb Freezer Jam Ingredients
- 4 cups fresh strawberries, washed and tops removed
- 1 cup fresh rhubarb, chopped
- 1½ cups granulated sugar
- 1 tablespoon lemon juice
How to Make Pioneer Woman Strawberry Rhubarb Freezer Jam
- Once cooled, tighten lids and store in the fridge for short-term use or freeze for longer storage.
- In a large pot, combine strawberries, rhubarb, sugar, and lemon juice.
- Stir well, then bring to a boil over high heat. Stir occasionally until bubbling.
- Use a potato masher to break down the fruit, mashing until the rhubarb softens and the mixture looks slightly jammy.
- Once boiling, stir every 30 seconds to prevent sticking.
- Clip a candy thermometer to the pot. Continue boiling until the mixture reaches 220°F (or 218°F for high altitudes), about 8 minutes.
- Remove from heat. Carefully spoon the hot jam into clean mason jars.
- Let jars cool to room temperature with lids loosely fitted.
Expert Recipe Tips
- Use ripe, fragrant strawberries for best flavor.
- Chop rhubarb finely so it cooks down evenly.
- Stir frequently during boiling—every 30 seconds helps prevent sticking and scorching.
- Jam thickens more as it cools, so don’t worry if it seems slightly runny when hot.
Recipe Variations
- Mixed Berry Rhubarb Jam: Add blackberries or raspberries for a rich, complex fruit profile.
- Citrus Rhubarb Jam: Swap lemon juice with lime or add orange zest for a zingy twist.
- Honey Sweetened Jam: Replace half the sugar with honey for a more mellow sweetness.
- Vanilla Rhubarb Jam: Stir in a splash of vanilla extract post-cooking for a bakery-style touch.
- Chia Jam Option: Add 1–2 tablespoons of chia seeds at the end for a nutrient-dense thickener.
Storage Instructions
- In the Fridge: Store jam in a sealed jar for up to 2 weeks.
- In the Freezer: Freeze in airtight jars or containers for up to 6 months. Thaw overnight in the fridge before using.
FREQUENTLY ASKED QUESTIONS
- Can I use frozen strawberries instead of fresh?
Yes! Just thaw them completely and drain excess liquid before using. - How can I keep the jam from sticking while boiling?
Stir every 30 seconds once it boils, and keep heat at a rolling but controlled boil. - Can I use apple cider vinegar instead of lemon juice?
You can, but it may slightly change the flavor profile—lemon keeps it bright and fruity. - Do I need to peel rhubarb before using?
No peeling needed! Just wash and chop. - What if my jam is too runny after cooling?
Let it fully cool and chill—it thickens naturally. If still too loose, reheat and simmer a few extra minutes.
More Pioneer Woman Recipe:
- Pioneer Woman Blackberry Freezer Jam
- Pioneer Woman Peach Jam Recipe
- Pioneer Woman Apple Jelly
- Pioneer Woman Hot Pepper Jelly
- Pioneer Woman Blackberry Jelly
Nutrition Facts:
- Calories: 86
- Calories from Fat: 9
- Fat: 1g
- Saturated Fat: 1g
- Sodium: 1mg
- Potassium: 77mg
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 21g
- Protein: 1g
- Calcium: 12mg
- Iron: 1mg
Pioneer Woman Strawberry Rhubarb Freezer Jam
Description
This Pioneer Woman Strawberry Rhubarb Freezer Jam is a fast, no-fuss way to capture summer in a jar. Made with strawberries, rhubarb, sugar, and lemon juice—just cook, cool, and freeze.
Ingredients
Instructions
- Combine all ingredients in a large pot.
- Stir and bring to a boil over high heat.
- Mash fruit with a potato masher until softened.
- Stir frequently while boiling—every 30 seconds.
- Boil until jam reaches 220°F (or 218°F at high altitude).
- Remove from heat and ladle into jars.
- Cool at room temp, then refrigerate or freeze.
Notes
- Use ripe fruit for best flavor.
Stir constantly during boil phase.
Let jam cool completely before checking thickness.
Pioneer Woman Strawberry Rhubarb Freezer Jam
