Rhubarb-Strawberry Jam

Directions

1Prepare jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot. Fill a boiling water bath canner half full of hot water and bring to a simmer; cover and keep hot.

2Place water and rhubarb in a saucepan and bring to a boil. Reduce heat and cover. Cook over low heat until rhubarb is tender. Remove from heat.

3Wash and stem strawberries. Crush well with a potato masher or food processor. Measure out 2 ¼ cups of prepared strawberries and place in a non-reactive pan. Measure 1 ¾ cups prepared rhubarb and add to the strawberries and mix well.

4Stir the pectin into the strawberry mixture and bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and return mixture to a full rolling boil and boil 1 minute. Remove from heat and skim off any foam that has formed on the top of the jam.

5Ladle the hot jam into the hot jars leaving 1/4-inch of headspace. Clean the rims of the jars and add lids prepared according to the manufacturer’s directions. Place screw bands on finger tight. Place the jars of jelly in the rack in the boiling water bath canner, making sure that the water is at least 1-inch over the tops of the jars. Cover the canner and bring to a boil, process for 10 minutes. Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool 12-24 hours.

6When cool, check seals. Lids should be down in the center or stay down when pressed.

7Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.