Strawberry Rhubarb Jam

I love canning. Part of our Easter brunch included jars of my latest concoction for guests to take home. What says Spring more than strawberry-rhubarb?

Here are basic canning sterilization instructions.

For eight half-pint (or four pint) jars of this jam, you'll need:

4 cups of 1/2" diced rhubarb (about 4-5 stalks)
4 cups of 1/2" diced strawberries (about 1/4 flat)

6-7 cups of granulated sugar (to taste)

juice of 1/2 an orange

box of pectin

Add a bit of water to a large pot, just enough to cover the bottom. Stir in rhubarb and boil, stirring, until broken down (about ten minutes). Meanwhile, crush strawberries with a potato masher.

Add strawberries, orange juice, pectin, and one cup of the sugar to the mushy rhubarb. Bring to a rolling boil, stirring constantly.

Stir in remaining sugar, and bring back to a rolling boil. Boil for 4 to 5 minutes, stirring constantly!

Remove from heat and allow to cool for a few minutes. Ladle into sterilized jars, and process as directed in the link above (this recipe requires ten minutes in the boiling water).

YUM!