Oh June how I love thee. Strawberries and rhubarb are both in full swing. Strawberry jam is one of our favorites, but this strawberry rhubarb jam looks like it might be a new favorite. I pick berries at a local Amish farm and try to pick enough to make jam to last the entire year. I also try to freeze quite a few whole berries so I can make smoothies with strawberries all year-long. I have rhubarb in the yard that I can harvest if Pippy hasn’t trampled it all down. (why she insists on laying in the rhubarb is beyond me).
3 cups strawberries
3 cups rhubarb
4 tablespoons lemon juice
1 3/4 ounces powdered pectin
5 1/2 cups sugar
- In a large sauce pan, combine the strawberries and rhubarb. Crush the mixture together (I use my potato masher), and then add in the lemon juice. Bring to a boil and then let simmer, stirring frequently, until the rhubarb breaks apart.
- Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.
- Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.
- Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4â€³ headspace.
- Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes.
- Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (youâ€™ll hear a popping noise as they do). Makes 7-8 eight-ounce jars.