Strawberry-Rhubarb Freezer Jam

Strawberry-Rhubarb Freezer Jam (Adapted from Nancy Baggett)

2 1/2 cups chopped fresh strawberries
2 tablespoon fresh lemon juice
2 cups granulated sugar, divided
1 box Ball no-sugar-needed fruit pectin
2 1/2 cups 1/3" diced fresh rhubarb
1/2 cup cold water

In a large non-reactive bowl, stir together strawberries, lemon juice and 3/4 cup sugar. Set aside and let stand for 10 minutes, stirring occasionally.

In a large non-reactive saucepan, whisk together remaining 1 1/4 cups sugar and pectin. Add water and rhubarb, stirring to combine. Place pan over medium-high heat and bring to a boil, stirring constantly. Once it boils, continue to cook, stirring, until the rhubarb pieces are just tender about 3-4 minutes. To check and see if it is done, drop a little of the mixture onto a chilled metal spoon and set it aside to cool for 15 seconds. Turn the spoon over - if it clings to the spoon, the jam is ready. If it immediately runs off, continue to cook the mixture for 1 additional minute, then recheck using another chilled spoon.

When it shows done, immediately remove saucepan from the heat and add strawberry mixture - stir for 2 minutes. If there is any foam on the surface, use a small spoon to scoop it off to discard. Ladle the jam into sterilized jars, leaving roughly 3/4" headroom.

Wipe rims of the jars with a clean cloth and screw on lids and bands. Set aside to cool until just barely warm, then place into the refrigerator to set for 24 hours. Place into the freezer to store, or keep in the refrigerator for 2 to 3 weeks.

Makes about 4 cups jam.

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