This jam screams “spring is here!” One bite and you’ll agree, even if your grass isn’t quite there yet.
INGREDIENTS
1-1/2 pounds strawberries, hulled and chopped
1 pound rhubarb, chopped (add 1 more stalk if you want a bit more tang)
2 cups evaporated cane sugar
2 tablespoons plus 1 teaspoon lemon juice
2 tablespoons powdered pectin
Makes 4 half-pint jars
DIRECTIONS
Prepare your canning jars, if canning in a hot water bath. Otherwise, prepare freezer jam jars and set aside.
Combine the strawberries, rhubarb, and sugar in a large bowl and let macerate for 1 hour. Transfer the mixture to a large stockpot, add the lemon juice and pectin, and bring to a boil over medium-high heat, about 20 minutes. Once boiling, mash with a potato masher until chunky. Lower the heat slightly and stir frequently, cooking until slightly reduced and thickened, 10 to 15 minutes.
Once the jam is thick and passes the “Gel Test” (page 97), can according to the manufacturer’s directions. Let the jam set up for 24 hours before using.