Strawberry Rhubarb Jam

To begin, make sure jars and lids are clean (you’ll need about 9 to 10 jelly-size canning jars) and put them in HOT water to soak while you make the jam. In your sink will be fine.

Combine strawberries, rhubarb, sugar, and butter in a large sauce pan over medium heat, stirring to combine. Do not add water. The fruit will begin to release its own juices and break apart as it cooks.

Bring to a boil, uncovered, stirring every few minutes. When the mixture starts to get a “thick” foamy head on top, stir in the bag of fruit pectin.

Stir to combine and bring the pot back to a boil for 1-5 minutes or until the liquid begins to thicken on the spoon when it is lifted from the pot for a few seconds. If it is dripping like water, it needs to boil longer; if it is hanging on the spoon a bit longer and is appearing to thicken slightly, then it is ready.

Remove from heat. Take jars from hot water bath and turn upside down on a kitchen towel to drain.

Fill each jar with enough jam to 1/4″ from the top of the jar. Wipe around each rim with a damp paper towel on the top and outside of the jar, seal with the lid and tighten until just hand tight. Set jars on their tops for 20 minutes then turn them right side up. Allow to cool overnight or about 24 hours, then you can open a jar and enjoy! As the jars begin to cool, they will seal and you will hear them “popping.” Jam must be refrigerated after opening and remaining jars can be stored in a pantry.