Now is the PERFECT time to make Strawberry-Rhubarb Jam

My rhubarb produced enough harvestable stalks for me to put some in the freezer, and to make some jam. I love strawberry and rhubarb together and it tastes like summer to me and reminds me of my grandmother.

Here’s how I made it:

Ingredients:

4 cups of crushed strawberries

2 cups of rhubarb cut into 1/2″ pieces (about 4 stalks)

1/4 cup of lemon juice

4 1/2 tablespoons of powdered pectin

5 1/2 cups of granulated sugar

Combine all the ingredients except the sugar in a large pot and put over low heat and cook until the rhubarb is soft. (In the meantime, prep your jars and lids and bring your canner to a boil.)

Increase the heat and cook until the mixture is boiling. Add the sugar and cook until it starts to thicken and becomes clear. If you have a lot of foam, add 1 tsp butter and cook until melted. Remove from heat and skim the foam. (Don’t toss it–this is what my family fights over.)

Ladle the jam into the hot jar leaving 1/4″ headspace and finger tighten lids and rings. Process in hot water canner 10 minutes for half pints, and 15 minutes for pints. Let sit overnight. Remove rings and wipe jars clean. Label and store in a cool dark place.

If you need a quick sweet treat, this with some vanilla ice cream and granola can’t be beat.