Strawberry & Rhubarb Jam

One of my favorite combinations - strawberry and rhubarb! This recipe makes six 8oz jars (maybe a little more) and is incredibly delicious. Low in sugar and I use 5 to 6 tsp pectin. I don't like sweet jam, so add more sugar if you want it to be sweeter. Rhubarb is a short season (April-July) so get cooking - don't let it pass you by! Enjoy.

• Ready In: 45 mins
• Serves: 8
• Yields: 6 jars

Ingredients

• 7  stalks rhubarb, diced (1.5 pounds, 3 cups)
• 6  pints strawberries (equals 5 to 6 cups mashed)
• 2  cups sugar (add more sugar for a sweeter jam)
• 1⁄2 cup lemon juice
• 5 -6  teaspoons  dry pectin (follow pectin instructions on package)

Directions

1. Dice rhubarb and place in pan over medium heat with 1/2 cup lemon juice.
2. Slice strawberries in quarters and then mash slightly. Measure out 5 to 6 cups of mashed berries and add to pan with rhubarb.
3. Stir. Let mixture come to a boil.
4. In separate bowl, mix together 2 cups sugar and 5 teaspoons pectin.
5. Add sugar/pectin mixture to the strawberry and rhubarb pan.
6. Stir together and let come to a boil - turn down heat and let cook for about 25 minutes.
7. Remove from heat and fill jars to 1/4" of top. Recipe makes six 8oz. jars.
8. Wipe rims clean and screw on 2-piece lids.
9. Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.