{strawberry-rhubarb jam}

I made this jam based on my strawberry rhubarb pie recipe.  It's sweet & tart & perfectly spiced.  I love to put it on mini pillsbury buttermilk biscuits or a whole wheat english muffin.  

First start with fresh strawberries...

I really like to use ball brand pint & half pint jars

I got this handy canning kit at target along with my jars; you can choose regular or wide mouth jars.  You will need 2 boxes of fruit pectin- I like ball brand fruit pectin but grabbed these boxes from whole foods. 

You will need a canner or stock pot to process your jars after they're filled and another pot to make the jam

slice the strawberries

and wash your jars and lids in HOT soapy water

squeeze 1/2 c lemon juice (it helps activate the pectin)

and add it to your pot

bring your stock pot or "canner" to a boil 

add the strawberries

add the {frozen} rhubarb on med-high heat

add the sugar and pectin stirring constantly

now bring to a rumbling boil for approximately 1 minute; you can add 1tbsp of butter to decrease foaming

remove from heat and ladle jam into your clean, sanitized jars using the funnel provided in ball canning kit

wipe the rim of the jar before applying lid and securing with ring; place in pot and process {boil} for 10 minutes making sure water covers jars

remove from boiling pot using jar lifter provided in canning kit and allow to cool at least 24 hours; you should hear the lids "pop" in as the jars cool.  This is part of the sealing process. If any lids pop up and down when pressed, they are not sealed and should be refrigerated. 

Ta-da, darling jam!

recipe: {darling strawberry-rhubarb jam}

6 c sliced strawberries

4 c frozen rhubarb

1/2 c lemon juice

6 c sugar

2 boxes pectin

1 tsp cinnamon

1 tsp nutmeg

1 tbsp butter

makes 6.5 pints of darling jam