Nothing beats fresh homemade jam. We ended up doing both raspberry and strawberry this year. The sound of popping lids as the jars cool is the sound of a tasty job well done.
I love the "ping!" too.I tried strawberry rhubarb but it didn't turn out, the first batch was so sweet it was inedible and the second batch didn't ping, so I'm just keeping it in the fridge for now.Next up is tomatoes.
You should be able to freeze your strawberry rhubarb jam, if you won't eat it before it goes bad in the fridge. We often do strawberry sauce (jam minus the pectin and not cooked). Glass canning jars can take the pressure from freezing with liquid inside as long as you leave enough headspace for it to expand (usually 1/2 to 1 inch, slightly more than when canning). The uncooked sauce is especially tasty on cheesecake. I guess YMMV, but we haven't broken any jars in the freezer.
This looks very gory.
@Adam Well for the raspberries, it was.