Rhubarb Freezer Jam

Bright, tart, and vividly pink, this rhubarb freezer jam is easy to make and requires no cooking, preserving the fresh flavor of rhubarb.

Scale

Cook Mode Prevent your screen from going dark

Prepare the rhubarb: Trim leaves and tough ends. Chop into 1–2 cm pieces and place 900 g into a large bowl.
Add sugar and crush: Add 600 g of sugar and 60 ml of lemon juice to the bowl. Crush the fruit with a potato masher until juices run and the mixture looks pulpy, about 2–3 minutes.
Let macerate (optional): Cover and let sit at room temperature for 12–24 hours until syrupy.
Check the set: To test a small gel, place 1 tsp of jam on a chilled plate and chill 1 minute in the freezer. If it holds shape, it’s ready.
Jar the jam: Spoon jam into sterilized half-pint jars, leaving 1 cm headspace. Seal and chill immediately.
Label and store: Label jars and store in the refrigerator for up to 3 weeks, or freeze for longer storage.

Use firm, uniformly colored rhubarb for consistent texture. Common mistake: not crushing enough. Macerate overnight for improved flavor.