I loved making this freezer jam from strawberries

and rhubarb we grew this year!

There is a link to a recipe for an easy cheesecake

at the bottom of this post using this jam.

I'd like to try it. It makes three 'pies',

 so you could have other flavors for the non-rhubarb fans.

I also made apricot pineapple freezer jam this year.

Strawberry Rhubarb Freezer Jam 

3 cups. fresh or frozen, chopped rhubarb into 1/2" - 1"" pieces
1/4 c. water
2 c. chopped strawberries, (do not purée)
1 1/2 c. granulated sugar
1 pkg. (45 gram size=3 T.) No Cook Freezer Jam gelling powder

In a large non-reactive pan, combine the rhubarb and the water.

Over high heat, bring the rhubarb to a boil, and then reduce heat and simmer, uncovered until the rhubarb is tender, about 5 - 7 minutes).

Chill the rhubarb.

In a large bowl, combine the chilled rhubarb and the chopped strawberries.

Gently stir in the sugar and allow the mixture to stand for 15 minutes.

Slowly, sprinkle the gelling powder over the mixture,
a little at a time, while continuing to stir for 3 minutes.

Allow the mixture to stand for 5 minutes.

Gently stir again for 1 full minute.

Pour the jam into clean, freezer-safe containers or jars, leaving a 1" headspace.

Seal tightly.

Jam is ready to eat...store it in the refrigerator for up to 6 weeks, or in the freezer for up to one year!

A GREAT RHUBARB JAM WITH "LESS SUGAR"!

Recipe from here. The consistency of this jam makes it most suitable for a topping for toast, bagels, waffles, pancakes, muffins, scones, ice cream, cheesecake, and more!

by Dee, wife of Barbara's son Scott