Strawberry rhubarb freezer jam

http://recipes.epicurean.com/recipe/705/strawberry-rhubarb-freezer-jam.html

1 1/2 cups strawberries, crushed with potato masher
1 cup rhubarb, chopped
1 Tbsp. lemon juice

1 tsp. lemon peel, grated
4 cups sugar
1 pkg. (1.75 oz) powdered pectin
3/4 cup water

Directions:

Prepare freezer jars and lids according to manufacturer's instructions.

Combine strawberries, rhubarb, lemon juice and grated lemon peel in a large bowl. Stir in sugar; let stand 10 minutes. Combine pectin and water in small saucepan; boil hard for 1 minute, stirring constantly.Add pectin to fruit mixture, stirring constantly

for 3 minutes. Carefully ladle jam into freezer jam jars, leaving 1/2-inch at top for expansion. Adjust caps.

Allow to stand at room temperature until set, not to exceed 24 hours. Label. Store in freezer up to one year. Once opened, store in fridge for up to one month.

Makes about six 8-ounce jars.