Easy Low-Sugar Strawberry Rhubarb Freezer Jam (No Canning!)

There’s something truly special about making your own jam. It’s a simple act that transforms peak-season fruit into a jar of pure, concentrated flavor.

This Low-Sugar Strawberry Rhubarb Freezer Jam is my absolute favorite way to preserve that perfect summer taste. Unlike traditional jams that can be overwhelmingly sweet, this recipe uses a fraction of the sugar, letting the bright, tangy rhubarb and sweet, juicy strawberries truly shine.

Best of all? There’s no complex canning or sterilization required.

In about 30 minutes of active time, you can have a batch of this beautiful jam ready for your freezer, promising a taste of sunshine on even the coldest winter days.

Why This Will Be Your New Favorite Jam Recipe

Once you try making freezer jam, you’ll be hooked. It’s simpler than traditional canning and preserves the fresh, vibrant flavor of the fruit much better.

Here’s why you’ll be making this recipe on repeat:

• Incredibly Easy: Because it’s stored in the freezer, there’s no need for boiling water baths or complicated sterilization steps. You can have your jam prepped and ready to set in under 30 minutes.
• Healthier & Less Sugar: This recipe uses just one cup of sugar for the entire batch, compared to the four or more cups in many traditional recipes. It’s the perfect balance of sweetness to let the fruit flavors be the star.
• Preserves Peak Summer Flavors: The combination of sweet strawberries and tart rhubarb is a classic for a reason. Making jam at the height of their season captures them at their absolute best.
• Enjoy All Year Long: There’s nothing better than pulling a jar of homemade jam from the freezer in the middle of winter. It’s a delicious reminder of warmer days, ready to brighten up your toast, yogurt, or scones.

The Simple Equipment You’ll Need

You don’t need any special canning equipment for this recipe. You probably already have everything you need right in your kitchen.

Here’s a quick checklist to gather before you start:

• Medium Saucepan: For cooking the rhubarb and the pectin mixture.
• Food Processor or Potato Masher: To crush the strawberries to the perfect consistency.
• Whisk & Spatula: For combining ingredients smoothly.
• Freezer-Safe Jars with Lids: About six 8-ounce (half-pint) jars are perfect for this recipe. Glass mason jars or plastic freezer-safe containers both work well.
• Measuring Cups and Spoons: For accurate measurements, which are key in jam making.

What’s in This Low-Sugar Jam?

You’re just five simple ingredients away from delicious homemade jam. The quality of your fruit will make a big difference, so choose the best you can find!

• Fresh Strawberries: Look for ripe, fragrant, and deeply red berries. Local, in-season strawberries from a farmers market are a fantastic choice.
• Fresh Rhubarb: Choose stalks that are firm and crisp, not limp. The color can range from green to deep red—it all tastes great.
• Water: Used to cook the rhubarb and activate the pectin.
• Granulated Sugar: While this is a low-sugar recipe, some sugar is necessary for the jam to set properly and to balance the tartness of the rhubarb. It plays a crucial role in the chemistry of the jam.
• Low-Sugar or No-Sugar Needed Pectin: This is the key ingredient and is not interchangeable with regular pectin. I recommend using the Sure-Jell for Less or No Sugar Needed Recipes (it comes in the pink box). This type of pectin is formulated to create a gel with less sugar, whereas regular pectin relies on a high concentration of sugar to set, as explained by the National Center for Home Food Preservation.

How to Make Strawberry Rhubarb Freezer Jam Step by Step

Follow these simple steps for perfect jam every time. Remember to read through them all before you begin.

1. Prep the Fruit: First, wash your fruit. Dice the rhubarb into small, even pieces. For the strawberries, remove the hulls and pulse them in a food processor a few times. You want a crushed, chunky texture, not a smooth puree. A potato masher works well, too!
2. Cook the Rhubarb: In a medium saucepan, combine the diced rhubarb and ½ cup of water. Bring to a boil over medium-high heat, then cover and cook for about 5 minutes until the rhubarb is soft. Uncover and continue to cook for another 3-5 minutes, stirring, to allow some of the water to evaporate. Remove the cooked rhubarb from the pan and set it aside.
3. Activate the Pectin: Wipe out the saucepan. With the heat off, add the sugar and the low-sugar pectin and whisk them together. This prevents the pectin from clumping. Stir in ¾ cup of water.
4. Bring to a Boil: Place the pan over medium-high heat and bring the mixture to a full, rolling boil that you can’t stir down. Stir constantly to prevent scorching. Once it reaches this stage, continue to boil for exactly one minute.
5. Combine Everything: Remove the saucepan from the heat. Immediately stir in the crushed strawberries and the cooked rhubarb. Mix for about one minute until everything is thoroughly combined.
6. Jar and Set: Carefully ladle the hot jam into your clean, freezer-safe jars, leaving about ½ inch of headspace at the top to allow for expansion in the freezer. Let the jars cool on the counter to room temperature. Then, place the lids on and move them to the refrigerator to set for at least 24 hours. Don’t worry if it looks a bit loose at first—it will firm up during this time.

My Pro Tips for Perfect Results

• Don’t Use Regular Pectin: I can’t stress this enough! This recipe is chemically balanced for low-sugar pectin. Using regular pectin will result in a runny, unset jam. Stick with the product labeled for low or no sugar recipes.
• Ripe Fruit is Key: Since we’re not relying on a lot of sugar for flavor, the natural sweetness of your fruit is crucial. The riper and more flavorful your strawberries, the better your jam will be.
• Don’t Reduce the Sugar Further: One cup of sugar might still sound like a lot, but it’s distributed across nearly 6 cups of jam. This amount is the minimum needed to help the pectin set and to balance the intense tartness of the rhubarb.
• Mind the Headspace: That ½ inch of empty space at the top of the jar is essential. As the jam freezes, it will expand, and this space prevents your jars from cracking or the lids from popping off.

Troubleshooting and FAQs

Even simple recipes can sometimes raise questions. Here are answers to some common issues you might encounter.

• Why didn’t my jam set? This is the most common issue. The likely culprit is either using the wrong type of pectin (regular instead of low-sugar) or not bringing the pectin-sugar mixture to a full, rolling boil for the full minute. Accurate timing and the correct ingredients are critical for the gelling process.
• Can I use frozen fruit? Yes, you can! Thaw the fruit completely and drain off any excess liquid before starting. Measure the fruit after it has been thawed and drained for the most accurate results. This is a great way to make this jam out of season.
• My jam is too sweet or too tart for my liking. Can I change it? It’s best to stick to the fruit and sugar ratios in the recipe for proper setting. If you find the final product too tart, you can stir in a little more sugar after it has set, before serving. If it’s too sweet (unlikely for most!), a tiny squeeze of lemon juice can help brighten the flavor.
• Is freezer jam safe? Yes, it is very safe when stored correctly. Because it is preserved by freezing, it doesn’t require the high heat and specific acidity levels needed for shelf-stable canning. Just remember it must be kept in the refrigerator or freezer.

Storage and Thawing Guide

Proper storage is key to enjoying your homemade jam for months to come. Here’s how to do it:

• In the Refrigerator: Once set, an opened jar of freezer jam will last for up to 3 weeks in the refrigerator.
• In the Freezer: Tightly sealed jars will keep in the freezer for up to one year. The flavor and color are best within the first 6-8 months. Make sure to label your jars with the date you made them!
• How to Thaw: When you’re ready to use a jar from the freezer, simply move it to the refrigerator. It will thaw in several hours or overnight. Avoid thawing it at room temperature for food safety reasons. Give it a good stir before serving, as some slight separation can occur.

My Favorite Ways to Serve This Jam

This jam is incredibly versatile! While spreading it on a warm piece of toast with butter is classic perfection, here are a few other ideas:

• Swirl it into plain Greek yogurt or cottage cheese for a high-protein breakfast.
• Spoon it over warm oatmeal or overnight oats.
• Use it as a topping for vanilla ice cream, cheesecake, or panna cotta.
• Spread it on warm scones, English muffins, or crumpets.
• Whisk a spoonful into a vinaigrette for a fruity salad dressing.
• Use it as a filling for thumbprint cookies or between cake layers.

Conclusion

Making your own Low-Sugar Strawberry Rhubarb Freezer Jam is a simple, rewarding process that fills your kitchen with the scent of summer and your freezer with deliciousness. It’s a healthier, more flavorful alternative to store-bought jams and a wonderful way to celebrate seasonal produce.

I hope you love this recipe as much as I do!