Ingredients:

  • 2 lbs strawberries, hulled and halved
  • 2 lbs rhubarb, trimmed and sliced into ¼ inch pieces
  • 1 tbsp lemon juice
  • 4 cups granulated sugar
  • 1 box (57g) powdered fruit pectin

Instructions:

  1. Combine sliced rhubarb and strawberries in your stockpot.
  2. Stir in the lemon juice. Note: This preps the fruit for the pectin
  3. Mix in the powdered fruit pectin.
  4. Bring the mixture to a full rolling boil over high heat, stirring constantly. Wait until it bubbles violently and cannot be stirred down.
  5. Pour in the sugar all at once.
  6. Stir vigorously and return the mixture to a rolling boil.
  7. Boil hard for exactly 1 minute. The jam should look glossy and sizzle intensely.
  8. Perform the plate test by dropping a spoonful on the frozen plate. Note: It should wrinkle when pushed with a finger
  9. Ladle hot jam into sterilized jars, leaving ¼ inch headspace.
  10. Submerge jars in a boiling water bath for 10 minutes, then cool for 24 hours.