July 1, 2013

Strawberry Rhubarb Jam & Breakfast Yogurt Parfaits
{Sponsored by Driscoll's Strawberries & Save Mart Supermarkets}

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias and their client.  All opinions are genuine and are my own.


One of the best things about living in central California is our proximity to farm fresh produce.  Especially near and dear to my heart are the juicy, sweet and delicious strawberries from Driscoll's, a family-owned business that has been around for more than 100 years right here in my own backyard.


Driscoll's is based in Watsonville, which is around a 30-minute drive inland from our little Victorian nook on the bay.  My family has been enjoying Driscoll's berries for decades, and I must admit that they taste even a bit sweeter knowing that many of our friends are happily employed there.

Fortunately we don't have to drive half an hour each way to enjoy Driscoll's berries!  We can find them right up the street at our local Save Mart Supermarket where I always find a terrific price in Driscoll's strawberries.

I collect recipes all year round in anticipation of strawberry season.  I have some old favorites too.  My family's favorite recipe of all is Strawberry Rhubarb Freezer Jam.  It's sweet, tart, and makes the most incredible topping for Greek yogurt breakfast parfaits and vanilla ice cream.  Best of all, it's easy to make and makes a huge batch, so we're able to enjoy the taste of summer strawberries well into the fall.

I hope that my family's recipe will become an annual strawberry season tradition in your home too!

Strawberry Rhubarb Freezer Jam

Yield:  5 pints or 10 half-pints
Prep & Active Time:  30 minutes

  • 6 cups fresh strawberries
  • 2 cups finely chopped fresh rhubarb
  • 10 cups granulated sugar
  • Zest of 1 whole lemon
  • 1 1/2 cups water
  • 2 1.75-ounce packages of regular powdered fruit pectin

Step 1:  Pulse strawberries in a food processor until finely chopped, then transfer to a large bowl.

Step 2:  Stir in the rhubarb, sugar and lemon zest.  Allow to sit at room temperature for 10 minutes, stirring occassionally.

Step 3:  In a small saucepan, combine the water and pectin.  Bring to a boil, stirring constantly.  Boil hard for one minute, then remove from heat.  Stir pectin mixture into the strawberry mixture.  Stir for 3 minutes, until sugar has dissolved.  

Step 4:  Ladle jam into sterilized jars, leaving 1/2" of head-space.  Add sterilized lid and secure the sterilized band. Let stand at least 12 hours (to come to room temperature) before refrigerating.  Store up to 3 weeks in the refrigerator, or up to a year in the freezer.

Our favorite way to enjoy the jam is over plain Greek yogurt with a sprinkling of granola and a handful of fresh, organic Driscoll's strawberries and raspberries.

You can stay up to date on fresh finds throughout the year by following Save Mart Supermarkets on Twitter, Facebook, and Pinterest.


  1. It really looks GREAT !!
    I'd love to try this jam - I'm very curious how it tastes. We don't have here rhubarb and I've never tasted it.....

  2. Oh my heavens, Jen ~ this looks and sounds fabulous. I've had Driscoll strawberries ~ they are fruity perfection. I had to wrestle them away from my youngest son ~ he is a strawberry fanatic.

  3. Would you believe I've never made freezer jam? This is now on my to-do list!


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