Strawberry Rhubarb Freezer Jam

We went strawberry picking last weekend when my parents were visiting, and with six motivated pickers we picked nearly 50 pounds of hoods and shuksans at Sauvie Island Farms! This left us with strawberries coming out our ears, even after making three amazing strawberry pies for Father's Day. What to do, what to do? We washed them all and froze them whole for later use. (My mom was washing them all afternoon, and I finished it up just before midnight.) On Monday, our imperfect produce box arrived with a fat bunch of rhubarb stalks and my brain started  to remember a delicious dessert my husband and I shared at 1891 at Multnomah Athletic Club on our anniversary earlier this year: strawberry rhubarb tart! Here is how I recreated it...

For the jam:
4 cups crushed perfect strawberries
3 cups chopped rhubarb
5 1/4 cups sugar, divided
juice of one lime
2 packages Sure Jell pectin
   (pink box, for less sugar recipes)
1 1/2 cup water

   Stir the crushed strawberries with 3 cups of the sugar in a large bowl. Set aside. Mix all the remaining ingredients together in a medium saucepan and stir, over medium high heat until it comes to a rolling boil. Continue stirring as it boils for at least one minute. (I went for two minutes.) Turn off the stove and stir the hot mixture into the strawberries. Continue stirring for about 3 minutes. Ladle into clean jars. Let stand to set on the counter for twelve hours. Keep one jar in the refrigerator for immediate use. Freeze the rest for later, or to give away!

   We had a lot left in the bowl after filling ten jars (some of ours were tiny). So we made tarts.

For the tarts:
1 package Pepperidge Farm frozen puff pastry
12 heaping tablespoons of jam (about 1 3/4 cups jam)

   Preheat the oven to 400 degrees F. We cut the puff pastry along the fold lines, and then cut each strip in half to make twelve rectangles. Eight of them fit easily on my cookie sheet, so we folded up the edges to contain the jam. The other four pieces we stuffed in individual tart pans. In the center of each piece of dough, spoon a heaping tablespoon of jam. Bake in preheated oven for 15 minutes. Remove and cool. Enjoy!