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Makes about 4 cups


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Strawberry-Rhubarb Jam
Ingredients:
 • 4 cups rhubarb sliced to 1/2 inch pieces
 • 4 cups sliced strawberries
 • 4 cups sugar
Directions:
 1.  Put all of the ingredients in a saucepan. Mix thoroughly. Let sit on stove (not cooking!) for about 1
     hour so it starts to get liquid.
 2.  Bring mixture to boiling and simmer for about 1/2 hour, stirring constantly.
 3.  Refrigerator version: Pour into jars. Put on lid. Keep in fridge - lasts about 3 months.
 4.  Preserve version: Pour IMMEDIATELY into sterilized jars, leaving 1/4 inch headspace. Seal with
     two-piece lids, and process in a boiling water canner for 5 minutes if you live below 1000 feet altitude
     and for 10 minutes if you live about 1000 feet.

 

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