I had Rhubarb filling up every extra spot in both of my refrigerators. What's a girl to do? Make some freezer jam that's what. So I will admit I was always the kind of girl (er, lady) who thought that lazy people made freezer jam. Not I. Only people who weren't savvy in the kitchen made freezer jam. Not I. Boys and girls I was wrong! I am in love with freezer jam. Don't tell the hubby, but I am seriously sitting in a tree M-I-X-I-N-G. Freezer jam that is! Oh the shame. If you think about it you really could make freezer jam up in a tree. Hee hee. It's that simple.
First you gather your ingredients. You will need enough fruit to equal 4 cups. This is 4 cups of mashed fruit. Trust me, 4 cups of whole raspberries is a whole lot different than 4 cups of mashed. As you can see above I had a heaping measuring cup of strawberries and rhubarb. It filled both my 4 cup and 2 cup measuring cups. Heaping. And it was just the right amount after it was mashed. Now before you wonder how you mash rhubarb raw...you don't. You are going to cook it for a bit before adding it to the strawberries. Yet, you don't have to cook the berries. This is the best part about freezer jam. For the most part no cooking. This makes the jam taste fresh picked and saves a lot of the good for you stuff in them.
Strawberry Rhubarb Freezer Jam adapted from Nancy Baggett
2-3 cups mashed strawberries (A 4 cup measuring cup heaping full turned into almost 3 cups mashed.)
2 T fresh lemon juice
2 c sugar, divided
2 1/2 c diced rhubarb