Strawberry Rhubarb Freezer Jam

First wash 7 to 8 half-pint jars with lids in very hot, soapy water. Set aside.

In a very large bowl, combine crushed strawberries with 2 cups of the sugar. Set aside for 10 minutes, stirring a few times to incorporate.

Meanwhile, prepare the rhubarb. In a small saucepan over medium heat, combine finely diced rhubarb, lemon juice, lemon zest, and remaining 2 cups of sugar. Bring to a simmer, then reduce heat to medium-low. Cook until rhubarb has softened – about 5 minutes. Add the rhubarb mixture to the strawberries and stir to combine.

In a small saucepan over medium-high to high heat, combine water and pectin. This may start out lumpy. Bring to a boil, stirring constantly. Boil for 1 minute, stirring constantly. Then immediately pour it into the strawberry rhubarb mixture. Stir for 3 minutes, to break down the sugar granules.

Immediately fill jars with the hot jam, leaving 1/2″ headspace at top for expansion during freezing. I like to use a ladle and a canning funnel for easier filling, and use 7 half-pint jars for this recipe. Wipe the jar rims clean, screw on lids, and let jars cool to room temperature.

Optional step: Once the jam has cooled, if the strawberries and rhubarb have floated upward in the jars, I like to "redistribute" the fruits. This gives an even look to the jam and lets you enjoy some of the chunky fruit bites with every spoonful. I simply use a tablespoon to push the fruits lower in the jars, then replace the lids, and transfer the jars to the freezer. This step is absolutely not a requirement, though.

Store in the freezer until ready to use. Defrost in the fridge and enjoy. Jam will keep well in the freezer for up to 1 year, in the refrigerator for up to 1 month.