Ingredients:

  • 2 cups (300g) fresh strawberries, hulled and quartered
  • 2 cups (250g) rhubarb, chopped into 1/4 inch pieces
  • 1 tbsp (15ml) lemon juice
  • 3/4 cup (150g) granulated sugar
  • 1 pouch (30g) powdered fruit pectin
  • 1/4 tsp (1g) unsalted butter
  • 1/2 tsp (2.5ml) pure vanilla extract

Instructions:

  1. Wash the strawberries and rhubarb thoroughly. Hull and quarter the strawberries and chop the rhubarb into small, uniform 1/4 inch pieces. Note: Uniform size ensures everything softens at the same rate.
  2. Combine the chopped rhubarb, strawberries, lemon juice, and pectin in a heavy bottomed stainless steel pot. Stir over medium heat until the fruit begins to soften and release its natural juices.
  3. Add the unsalted butter to the mixture. Note: This prevents the jam from foaming and bubbling over your stove.
  4. Stir in the granulated sugar and pure vanilla extract.
  5. Increase heat to high and bring the mixture to a full rolling boil. This is a boil that cannot be stirred down. Boil hard for exactly 1 minute, stirring constantly.
  6. Remove from heat immediately.
  7. Carefully ladle the hot Strawberry Rhubarb Jam into sterilized jars, leaving 1/4 inch of headspace.
  8. Wipe the rims clean with a damp cloth, secure the lids and rings.
  9. Process in a water bath canner for 10 minutes.