Zesty Strawberry-Rhubarb Jam

Zesty Strawberry-Rhubarb Jam

This zesty strawberry-rhubarb jam combines the tartness of rhubarb with the sweetness of strawberries, creating a deliciously balanced preserve perfect for spreading on toast or adding to desserts.

Ingredients

• 2 cups rhubarb
• 2 cups strawberries
• 1/4 cup fresh lemon juice
• 1 packet pectin
• 1 tbsp butter
• 4 cups sugar

Method

1. Begin by assembling all the necessary ingredients to embark on your jam-making adventure.
2. In a spacious saucepan, mix together the chopped rhubarb, quartered strawberries, freshly squeezed lemon juice, pectin, and a small pat of butter. Heat over medium heat until the mixture starts to bubble. Gradually stir in the sugar, one cup at a time, ensuring it fully dissolves and the fruits start to release their juices.
3. Once the mixture reaches a rolling boil, increase the heat to medium-high and let it simmer for one minute, stirring frequently. Remove any foam that forms on top.
4. Prepare your canning jars and lids by sterilizing them in boiling water for no less than five minutes. Using a jelly funnel and a ladle, fill the warm jars with the jam, leaving a quarter-inch headspace. Use a knife or spatula to remove air bubbles and wipe the rims with a damp cloth before placing the lids on.
5. In a large stockpot, place a rack at the bottom and fill it halfway with water. Bring the water to a boil, then carefully add the filled jars, ensuring they are not touching. Pour in more boiling water to ensure the jars are covered by at least one inch. Cover the pot and process for five minutes.
6. After processing, take the jars out of the pot and let them cool on a clean surface for 12 to 24 hours. To check the seals, press down in the center of each lid. Once they’re cool, remove the rings and store the jars in a cool, dark place for future enjoyment.