Ingredients:

  • 2 lbs fresh strawberries, hulled and quartered
  • 1 lb rhubarb, trimmed and diced into 1/4 inch pieces
  • 2 tbsp fresh lemon juice
  • 2 cups granulated sugar
  • 1 pouch low-methoxyl pectin
  • 1 tbsp butter
  • 1/4 tsp salt

Instructions:

  1. Combine the diced rhubarb and quartered strawberries in a large heavy-bottomed stainless steel pot.
  2. Stir in the lemon juice and salt. Let the mixture sit for 15 minutes to draw out natural juices.
  3. Stir in the pectin and butter. Bring the mixture to medium-high heat, stirring constantly.
  4. Gradually add the sugar one cup at a time, stirring vigorously after each addition until completely dissolved.
  5. Increase heat to high and bring the jam to a full, rolling boil that cannot be stirred down.
  6. Boil hard for exactly 1 minute.
  7. Perform the set test by scooping a small amount of jam onto a frozen plate; if it wrinkles when pushed with a finger after 30 seconds, it is ready.
  8. Ladle the jam into sterilized half-pint canning jars and process in a water bath canner.