Strawberry-Rhubarb Jam

Now's the perfect time to use your bumper crop of backyard rhubarb -- or buy it at the store since it is in season now, as are a lot of strawberries. Today I made about $40.00 of jam for under $8.00. Not bad :) The real bonus, though, is that this jam tastes superb.

You will need:

3 cups of rhubarb stalks, chopped into 1 inch pieces.
3 cups of strawberries, cut in half.
4 TBS fresh lemon juice
7 cups of sugar
1 Lemon's zest (optional)
1 inch fresh ginger, peeled and grated
1 packet of pectin powder
Bring everything to a boil in a pot EXCEPT the pectin, and boil 10 minutes over medium heat stirring every minute or so. Add Pectin. Bring to a hard boil for 1 minute, stirring constantly. Put into hot jars, leaving 1/4 inch headspace. Put on hot 2-piece lids. Process in a boiling water bath for 10 minutes.

(To learn more about canning processes and basics, visit the Ball website.)

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